BBQ Chicken Nachos

These ain’t your regular nachos. This smokin’ recipe features wood-fired chicken, BBQ sauce, and all the fixin’s, for a unique twist on a household favorite. Including a bonus recipe: this guacamole gets a tasty kick from cayenne and cilantro. Each bite is a symphony of sweet, smoky, tangy, and creamy, making these nachos the perfect sharing platter for any gathering.

Prep Time

10 Minutes

Cook Time

45 minutes

Serves

4 People

Ingredients

1 1/4 Pound boneless, skinless chicken breasts
As Needed Pork & Poultry Rub
1/2 Cup BBQ Sauce
1 bag tortilla chips
3 Cup shredded Mexican blend cheese
1/4 Cup sliced pickled jalapeños
1/2 Cup black olives, sliced and drained
3 scallions, thinly sliced
1/2 Cup Guacamole, for serving
1 Cup sour cream
1/2 Cup cherry tomatoes, halved

Guacamole

3 avocados – peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
2 roma (plum) tomatoes, diced
½ cup diced onion
3 tablespoons chopped fresh cilantro
1 teaspoon minced garlic
1 pinch ground cayenne pepper (Optional)

Notes:

These recipes are courtesy of Traeger and allrecipes. The original recipe used Traeger Hickory wood pellets. Follow these or make them your own.

Directions

Season the chicken breasts with the your favorite rub. We used Traeger Pork & Poultry Rub.
When ready to cook, set smoker temperature to 350˚F and preheat, lid closed for 15 minutes.
Arrange the chicken breasts on the grill grate and cook, turning once halfway through the cooking time, for 25 to 30 minutes, or until the internal temperature when read on an instant-read meat thermometer is 165˚F.
Transfer to a cutting board and let rest for 3 minutes. Leave the grill on if you are making the nachos immediately.
Shred the chicken. Transfer to a mixing bowl and pour 1/2 cup of your favorite BBQ sauce over the chicken. We used Traeger ‘Que BBQ Sauce. Stir gently to coat evenly. Set aside, or cover and refrigerate if not making the nachos immediately.
Lay the tortilla chips in a single layer on a rimmed baking sheet or pizza pan. Sprinkle evenly with half the cheese and a few of the jalapeños. Spoon barbecued chicken mixture on each chip. Top with black olives and more pickled jalapeños, if desired. Sprinkle the remaining cheese evenly over the chips.
Put the baking sheet on the grill grate. Bake until the chips are crisp and the cheese is melted, 12 to 15 minutes.
With a spatula, transfer the nachos to a plate or platter. Top with sliced scallions, guacamole, sour cream and cherry tomatoes. Enjoy!

Guacamole

Mash avocados, lime juice, and salt together in a medium bowl; mix in tomatoes, onion, cilantro, and garlic. Stir in cayenne pepper.
Serve immediately, or cover and refrigerate for 1 hour for improved flavor.

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BBQ Chicken Nachos

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Prep Time

10

Minutes

Cook Time

45

minutes

Serves

4

People

Ingredients

Guacamole

Notes:

Directions

Guacamole

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