Smoked Chicken Nachos with Smoky Fresh Guacamole

Everyone loves nachos but they’ve become such a routine part of football parties and tailgating. Surprise your guests’ taste buds this Sunday with this smoky variation. These nachos get a touch of smoke while heating up and then get topped with freshly made smoked guacamole.

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First pre-heat your smoker to 250 degrees.

Next we’ll start with the guacamole. You’ll want to make it far enough in advance that it can chill in the fridge for at least an hour for the best flavor and texture.


Start with the following:

  • 3 sliced and pitted avocados
  • 1 lime
  • 1 medium onion
  • 2 slices Roma tomatoes
Place all of these face down on a rack before placing in the pre-heated 250* smoker. Be sure to use a rack with openings large enough to allow the vegetables to be exposed to the heat and smoke. I like to use the racks Bradley makes for their smokers.
Close the smoker and leave them for about 20 minutes. The low heat will allow them to absorb just enough smoke and warm up without cooking.
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After 20 minutes take the vegetables out and let them cool until you can handle them.

Scoop the insides of the avocados into a bowl and mash them up until there aren’t any large lumps. I find a regular fork works well for this.

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Dice the Roma tomato and onion halves and add them to the avocado in the bowl. Next, squeeze the lime halves to get all the juice into the mixture. Now add the following:

  • 1/2 teaspoon of Kosher salt
  • 1 teaspoon of minced garlic
  • Cayenne pepper to taste
  • Optional – 3 tablespoons of chopped fresh cilantro. I didn’t use it this time.
Mix all the ingredients together thoroughly. Cover the container and place in the fridge to chill for an hour.
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Now it’s time to build the nachos – start by covering the bottom of the pan with a generous layer of corn chips. If you have a grillling pan with sides and holes I recommend using that. These are available at BBQ Pit Stop and are also great for delicate items like veggies and seafood. Alternatively poke holes in the sides and bottom of a disposable foil serving pan. The idea is to let the smoke and heat circulate through the nachos.

There aren’t any rules for nacho toppings but at this stage only add things that will be good after getting heated up. This time I went with:

  • 2 freshly grilled, chopped chicken breasts,
  • 1 can of Ro-Tel® with extra liquid drained off
  • 1 8 oz. bag of Kraft® Mexican Cheese Blend
  • Chopped onion
Once you’ve assembled the nachos return them to the smoker for about 20 minutes but check on them after 10 minutes. The idea is to heat them up and get the cheese to melt and get down into the chips and other toppings so remove them when they are the way you like them.
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Finally top the nachos with dollops of the fresh smoked guacamole. I also to add other cold toppings like sliced jalapenos, sour cream, olives and cilantro. Feel free to mix it up.
Serve warm and watch your guests reaction to the combination of smoky flavors and textures!
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