Smoked "Chicken" Nachos

Ingredients

• 280 g (2 cups)shredded leftover chicken (or pulled pork)
• 135 g (1 cup)black olives
• 1.4 litres (6 cups)tortilla chips
• 300 gTex-Mex blended cheese
• 250 mlcanned jalapeños
• to tastecherry tomatoes, chopped for topping
• to tastecoriander, chopped for topping
• to tastetomato salsa, for topping

Instructions

1. 1

   Prepare the toppings

   Halve the cherry tomatoes, coarsely chop the coriander leaves and shred the leftover chicken into strips.

2. 2

   Heat the smoker

   Heat the smoker to 140°C (274°F). Add wood chips or follow the manufacturer's instructions if you are unsure which wood to use.

3. 3

   Layer the chips

   Set a large roasting tin or cast-iron skillet on a work surface. Spread the tortilla chips across the base in a close, even layer with no gaps.

4. 4

   Add the toppings

   Scatter the Tex-Mex cheese over the chips, followed by the shredded chicken, black olives and canned jalapeños.

5. 5

   Smoke the nachos

   Place the tin on the smoker's grill and smoke for 20 minutes, until the cheese has melted and is bubbling.

6. 6

   Finish and serve

   Remove the tin from the smoker. Top the nachos with chopped coriander, cherry tomato halves and salsa, then serve.

What are smoked chicken nachos?

Nachos are a popular Tex-Mex-style dish built around tortilla chips with toppings such as cheese, meat, salsa and chillies. This version takes the familiar party food in a smoky direction by melting the toppings together in a smoker.

The layers make it easy to share, while fresh tomato, coriander and salsa bring a bright finish to the rich cheese and savoury chicken.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 40g protein, 34g carbs, 66g fat.

The tortilla chips supply most of the carbohydrates, while the cheese contributes much of the fat and the chicken provides protein; olives and cheese also add fat. Balance a portion with a green salad or other fresh vegetables, and share the tin among four as intended.

Build an even base

Chips: Spread them across the tin without gaps so the toppings are distributed over the whole batch. A broad roasting tin or cast-iron skillet gives you room to layer them.

Choose the chicken

Leftovers: Shredded cooked chicken is convenient and takes on the smoky flavour as the nachos heat. The recipe also allows pulled pork as an alternative.

Cheese: A Tex-Mex blend is used for the topping. Spread it over the chips before adding the chicken and other savoury toppings.

Watch the melt

The smoker is set to 140°C, and the nachos cook for 20 minutes. Look for melted, bubbling cheese as the cue to take the tin off the grill.

Finish with fresh toppings

Freshness: Add the coriander, halved cherry tomatoes and salsa after smoking, as directed. This keeps them distinct from the warm, melted layers underneath.

Serve while warm

Nachos are best brought straight to the table while the cheese is still melted and the chips retain some crunch. Serve them as a shared centrepiece or alongside a simple green salad.

Recipe notes & tips

• Shred the cooked chicken into strips before assembling so it spreads evenly across the chips.
• Halve the tomatoes and chop the coriander before heating the smoker.
• Use a roasting tin or skillet large enough to hold the chips in an even layer.
• Keep the smoker at 140°C and check for bubbling cheese after 20 minutes.
• Add the fresh toppings only after removing the tin from the smoker.

Variations

• Use pulled pork: Swap it for the leftover chicken, as suggested in the recipe.
• Adjust the heat: Use fewer canned jalapeños for a milder topping.
• Add extra salsa: Serve more tomato salsa at the table for dipping.
• Change the fresh finish: Use extra cherry tomatoes or coriander to suit your preference.

Common mistakes to avoid

• Gaps between chips: Toppings can fall through; spread the chips closely across the base.
• Crowded tin: Uneven layers are harder to top; choose a pan large enough for the chips.
• Adding fresh toppings too soon: The recipe adds them after smoking, so finish with tomatoes, coriander and salsa off the heat.
• Removing before the cheese bubbles: Leave the nachos in the smoker for the stated 20 minutes, until the cheese is melted and bubbling.

How to store

Store leftover nachos in a covered container in the fridge and eat within 2 days. Reheat in an oven until hot; the chips may soften, and the fresh toppings are best added after reheating.

Frequently asked questions