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Jean-François Burman
by Jean-François Burman

Smoked & Spicy Chicken Nachos

Ingredients

Orange and Jalapeño Salsa

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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