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.
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
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.
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.
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