Smoked & Spicy Chicken Nachos

  • BBQ Type: Grill
  • Fuel: Charcoal
  • Cooking Time: 10 min to 20 min
  • Makes 2 to 4 portions

Ingredients

Orange and Jalapeño Salsa

  • 4 Ripe plum tomatoes
  • Juice from 1 orange
  • 2 Red jalapeños, partially seeded
  • ½ Red onion
  • 3 Garlic cloves
  • Juice from 2 lemons
  • Zest from 1 lemon
  • 2 tbsp - Red wine vinegar
  • 1 tsp - Dried oregano
  • ½ tsp - Black peppercorns
  • ½ tsp - Cumin seeds
  • 1 tsp - Coarse seal salt
  • 1 tbsp - Chipotle hot sauce
  • Tortilla chips
  • 2 cup - Mozzarella cheese, shredded
  • 2 cup - Cheddar cheese, shredded
  • ⅓ lb - Grilled bacon
  • 1 lb - Grilled chicken
  • 1 tbsp - Chives, minced
  • 2 tbsp - Sour creme
  • ½ cup - Hickory wood chips

The salsa in this recipe was inspired by the Smoked Chili Marinade in Steven Raichlen’s Sauces, Rubs and Marinade cookbook.

Preparation

  1. Preheat your grill for indirect;
  2. In a food processor, mix all the salsa ingredients together and pulse until you get to the consistency you want;
  3. In a cast iron skillet, layer the ingredients in this order: tortilla chips/salsa/grilled chicken/mozzarella/tortilla chips/salsa/cheddar cheese/grilled chicken/grilled bacon;
  4. Toss the hickory wood chips onto the hot coals and place the skillet for indirect. Grill 10 to 20 minutes.

Serve with sour creme and chives on top.

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