Name: Smoked Chicken Nachos
Prep time: P0Y0M0DT0H45M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 15 (8 ounce) servings
Ingredients: 1 whole chicken; 2 pounds wood chips (flavor of choice); 1 tablespoon olive oil; 2 bags vegetable chips or tortilla chips; 2 heirloom tomatoes, diced; 4 jalapenos, sliced very thin; 2 cups sour cream; 1 cup cilantro leaves; 1 cup chopped chives; 1 pound goat cheese wrapped in plastic and kept in the freezer

Directions

Preheat an outdoor grill and split the chicken in 1/2 from head to tail. Soak the wood chips in water for about 10 minutes. This will prevent the wood chips from burning as soon as they come in contact with the fire. Place the wood chips in the bottom of a grill below the grates. Set the flame on 1 side of the grill to medium and the other side to medium high. Place the chicken, skin side up, on the medium side of the grill. Cover and allow the chicken to smoke and grill at the same time. This should take about 15 to 20 minutes. Allow the chicken to cool completely before shredding the meat off the bones. Reserve for the assembling of the nachos.
Form an assembly line with all of the ingredients. Start with the serving dish, then the chips, chicken, tomatoes, jalapenos, sour cream, cilantro and chives. Right before they are served, remove the cheese from the freezer. Using a fine side of a box grater, shave the goat cheese over the top of the nachos.
Chef's Note: Paper vessels can be purchased at a wholesale restaurant or party supply store. I recommend using individual serving dishes that are 5 inches by 3 inches.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Smoked Chicken Nachos

Ingredients

For the smoked chicken:

For the nachos:

Directions

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages