Aiden’s Smoked Chicken Nachos
These smoked chicken nachos are loaded with smoky, cheesy goodness! Crispy chips, tender chicken, and bold toppings make this the ultimate flavor-packed bite.
My son’s recipe for Smoked Chicken Nachos
Aiden is my 14-year-old son, and he’s been whipping up deliciousness in the kitchen for as long as I can remember. Recipes? Overrated. He just throws flavors together like a little culinary wizard and somehow creates magic like this smoked chicken nachos.
One day, he made himself these smoked chicken nachos. I snagged a bite (as moms do) and boom—I knew this masterpiece had to go on the blog.
I made a few tiny tweaks (because, well, I’m the mom), but I mostly left his genius alone. I started with my easy fresh nacho cheese sauce—because smokee chicken nachos should always be drowning in cheese. Then, I seasoned the chicken just like he did, with a mix of Worcestershire, paprika, garlic, parsley, and onion powder, before smoking it for an hour on extreme smoke. And yes, it smelled just as incredible as you’re imagining.
To finish, I went all out with toppings—juicy tomatoes, crisp onions, fresh cilantro, and hearty black beans. The result? Absolute nacho perfection.
Here’s why I love these smoked chicken nachos!
- These smoked chicken nachos are my son’s creation, so yeah, I’m a little biased—but trust me, they’re that good.
- There’s just something magical about smoking a whole pan of nachos. The chips get extra crispy, soaking up all that smoky goodness.
- My husband and kids can’t get enough of them, and I have a feeling you won’t be able to either!
If you want a slightly healthier smoked chicken nacho, try these loaded chicken potato nachos that use potatoes instead of chips. Have a great time creating these. My son will be so proud to hear how it went. Leave a comment if you can!
Visual Process for Making Aiden’s Smoked Chicken Nachos
Step 1
Make the Nacho Cheese
I swear this nacho cheese recipe is the easiest I have ever made and it is so darn good.
Step 2
Smoke the Chicken
This is Aiden’s legendary nacho chicken seasoning blend—smoky, zesty, and downright irresistible. Just chop the chicken, toss it with the seasoning, spread it out on a baking sheet, and let the smoker work its magic. Get ready to fall in love!
Step 3
Pile On The Toppings
Kick things off with a solid layer of chips, then bring on the smoky chicken, drown it in melty nacho cheese, and go wild with the toppings—think roasted poblanos, crispy onions, and a sprinkle of cilantro for that “I’m fancy” touch.
Step 4
Smoke Your Chicken Nachos
These will go back on the smoker at a slightly higher temperature for 20-30 minutes. When the chips are crispy and the toppings softened, they are ready to eat.
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Aiden’s Smoked Chicken Nachos
Ingredients
- tortilla chips
For the chicken:
- 2-3 cups cooked chicken (cubed or shredded)
- 1 tbsp Worcestershire sauce
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons parsley
- 1 teaspoon onion powder
- ½ teaspoon salt
Toppings
- nacho cheese
- 2 poblano peppers (chopped)
- ¼ onion (diced)
- 1 large tomato (chopped)
- ½ cup black beans (drained and rinsed)
- ½ cup cilantro (chopped)
Instructions
- Preheat smoker to extreme smoke and line a baking sheet with aluminum foil for easy cleanup. I suggest designating one sheet pan for smoking.
- Place 2-3 cups cooked chicken in a large mixing bowl.
- Combine 1 tbsp Worcestershire sauce, 2 teaspoons paprika, 2 teaspoons garlic powder, 2 teaspoons parsley and 1 teaspoon onion powder, in a small bowl.
- Coat the chicken in the seasonings.
- Spread the chicken out on the baking sheet. Smoke for 1 hour or until the chicken is heated through. Remove the chicken to a bowl and increase the heat on the smoker to 275℉.
- Spread tortilla chips on the same baking sheet. Top evenly with the chicken.
- Spread nacho cheese to your liking on top of the chicken. Then evenly top the nachos with ¼ onion, 1 large tomato, ½ cup black beans, 2 poblano peppers and ½ cup cilantro.
- Smoke for 25-30 minutes minutes or until onions and poboanos are softened and nachos are crispy and cheese is hot.
- Serve hot from the smoker with sour cream and salsa.
