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Fiesta BBQ Chicken Nachos
All natural Western Hickory BBQ chips infuse delicious smoky flavor in this recipe for grilled Fiesta BBQ Chicken Nachos.
Ingredients:
2 boneless, skinless chicken breasts½ TBSP extra virgin olive oil¾ cup sweet corn kernels½ chopped red onion3 green onions, chopped2 chopped red bell peppersKosher saltFreshly ground black pepper½ cup barbecue sauce of your choiceTortilla chips6 OZ grated Monterey Jack cheese
Directions:
- Preheat a gas grill to medium-high heat or prepare a fire in a charcoal grill.
- When the grill is hot, place the chicken on the grill, close the lid and grill for about 5-7 minutes on each side, or until the chicken has reached an internal temperature of 170 degrees. Remove the chicken from the grill, cool, and then dice into small cubes and set aside.
- Heat the olive oil on a griddle over medium-high heat and add Western Hickory Wood Chips to your smoker box or place dry wood chips in a large foil pouch.
- When the oil is hot and the chips are smoking, add the corn kernels, red onion, green onion, red bell pepper and a pinch of salt and pepper. Cook for 10-15 minutes or until tender and lightly browned. For best results, the food should be covered for at least half of the cooking time to infuse the wood chip flavor.
- Place the chicken and barbecue sauce in a bowl and toss to combine.
- Spread the tortilla chips in a large cast iron pan. Sprinkle with half the cheese, and then add the vegetable mixture and barbecued chicken. Top with the remaining cheese and place on the hot griddle, cover for about 5 minutes until the cheese has melted and is bubbling.
- Serve hot with your favorite hot sauce.
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