Street-Side Smoked Chicken Nachos
This Street-Side Smoked Chicken Nachos recipe captures the essence of a famous restaurant's dish with a creative twist. Sizzling and unforgettable, this appetizer will transport you back to the bustling streets where it originated. Prepare for a flavor explosion that melds nostalgia and indulgence in every bite.
Allergens
Dairy, Wheat
Ingredients
- 8 ounces tortilla chips 2 cups shredded smoked chicken 1 cup cheddar cheese, shredded 1 cup Monterey Jack cheese, shredded 1 can black beans, drained and rinsed 1 cup fresh salsa 1/2 cup sour cream 1/2 cup pickled jalapenos 1/4 cup cilantro, chopped 1/4 cup green onions, chopped 1 lime, cut into wedges Salt and pepper, to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Arrange a single layer of tortilla chips on a large baking sheet.
- Evenly distribute shredded smoked chicken over the chips.
- Sprinkle cheddar and Monterey Jack cheeses over the top, followed by black beans.
- Bake for 8 10 minutes or until cheese is melted and bubbly.
- Remove from oven and top with fresh salsa, sour cream, pickled jalapenos, cilantro, and green onions.
- Squeeze lime wedges over the nachos and season with salt and pepper to taste.
- Serve immediately.
Chef’s Insight
To ramp up the heat, add diced jalapenos into the black beans before assembling the nachos.
Notes
For a more authentic experience, try making your own smoked chicken by slow-cooking it with wood chips on your grill.