Smoked & Spicy Chicken Nachos
- BBQ Type: Grill
- Fuel: Charcoal
- Cooking Time: 10 min to 20 min
- 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
- Preheat your grill for indirect;
- In a food processor, mix all the salsa ingredients together and pulse until you get to the consistency you want;
- 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;
- 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.