"This is a very simple and surprisingly flavorful recipe for smoked nachos prepared on a charcoal grill. The chips, cheese, and beans really soak up the smoke flavor in just a few minutes. Smoke is the most important ingredient, so a charcoal grill is required (unless you can use wood chips in your gas grill). We usually serve it as an appetizer, but it is often requested as the main dish."
- Place chicken breasts in a medium bowl. Coat with olive oil, sprinkle with chili powder, and turn to combine evenly.
- Set up a grill for indirect heat. Cook chicken breasts over high heat, about 2 minutes per side. Finish cooking over indirect heat, covered, about 5 minutes per side. Cut chicken into 1/2-inch cubes and coat evenly with BBQ sauce in a small bowl.
- Arrange a portion of tortilla chips in a single layer on a grill tray, cast iron griddle, or disposable foil pan. Sprinkle black beans and 1/2 of the shredded cheese on top. Add a second layer of chips. Arrange chicken on top and cover with remaining cheese. Top with jalapeno slices.
- Add wood chips to charcoal. Place nachos over indirect heat and cover grill. Grill until cheese is melted, rotating tray at least once, 5 to 10 minutes.
- Cook’s Notes:
- While you are cutting the chicken breasts and preparing the nachos, the charcoal will burn down and the grill will cool slightly. This is good because the chicken needs high heat, while the nachos cook best with medium heat. If the grill is too hot, the chips burn before the cheese melts.
- Substitute Mexican cheese blend for the Cheddar if desired.
- Other toppings (tomatoes, onions, sour cream, salsa, etc.) may be added after cooking.We’ve found those to be the best combination for the grill.
Per Serving: 538 calories;30.3 g fat;44.5 g carbohydrates;23.9 g protein;61 mg cholesterol;851 mg sodium.Full nutrition
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