Smoky Chicken Nachos Recipes

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SMOKED CHICKEN NACHOS



Smoked Chicken Nachos image

Provided by Food Network

Categories     appetizer

Time 1h5m

Yield 15 (8 ounce) servings

Number Of Ingredients 10

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

Steps:

  • 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.

SMOKY CHICKEN NACHOS



Smoky Chicken Nachos image

Southwestern-style 15 minute appetizers!

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 15m

Yield 8

Number Of Ingredients 9

1 loaf (16 oz. box) VELVEETA™ Original Cheese, cut into 1-inch cubes (3 cups)
1 cup Old El Paso™ Thick 'n Chunky salsa
1/4 cup barbecue sauce
2 tablespoons chopped green onions (2 medium)
2 packages (6 oz each) refrigerated cooked southwestern-seasoned chicken breast strips, cut into bite-size pieces
10 oz gold tortilla chips (extra thick)
3 medium plum (Roma) tomatoes, chopped (about 1 cup)
3 cups shredded lettuce
1/2 cup sour cream

Steps:

  • In 2 1/2-quart microwavable bowl, microwave cheese, salsa and barbecue sauce on High 6 to 9 minutes, stirring every 3 minutes, until cheese is melted. Stir in onions. Spoon cheese mixture into 1- to 1 1/2-quart slow cooker; set on Low heat setting to keep warm.
  • Heat chicken as directed on package.
  • To serve, have guests place chips on individual plates; spoon cheese mixture over chips and top with warm chicken, tomatoes, lettuce and sour cream.

Nutrition Facts : Fat 3, ServingSize 1 Serving, TransFat 1 g

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