Smoked chicken nachos with Mexican street corn is a delicious and flavorful dish that combines the bold flavors of smoked chicken, crunchy nacho chips, and the sweet and savory taste of Mexican street corn. This dish is perfect for any occasion, whether it’s a game day snack or a party appetizer.
To make smoked chicken nachos, start by smoking boneless, skinless chicken breasts on a smoker until they are fully cooked and infused with a rich smoky flavor. Then, shred the chicken and layer it on top of a bed of tortilla chips. Add shredded cheese, jalapenos, and diced tomatoes for extra flavor and texture. Bake the nachos in the oven until the cheese is melted and bubbly.
To complement the spicy and smoky flavor of the nachos, serve them with Mexican street corn. Mexican street corn is a popular snack in Mexico, and it’s made by grilling corn on the cob and then smothering it with a mixture of mayonnaise, cotija cheese, chili powder, and lime juice. The result is a sweet and savory dish that perfectly balances the heat of the nachos.
Overall, smoked chicken nachos with Mexican street corn is a crowd-pleasing dish that is sure to satisfy your cravings for bold and delicious flavors. Whether you’re hosting a party or just looking for a tasty snack, this dish is easy to make and always a hit.
Smoked Chicken Nachos with Mexican Street Corn Ingredients
- 1 whole chicken
- Hot pepper oil
- Meat Church’s Fajita seasoning (optional… use any seasoning you like)
- Corn Starch
- Kosher Salt
- Black Pepper
- Mexican Street Corn
- 2 Tblsp butter
- 2 Tblsp flour
- 1 cup milk
- 2 cups shredded pepper jack cheese
- 1 bag of Tostados
- 1 bag of shredded Mexican cheese
- Cilantro
Chicken Prep Instructions
- Spatchcock chicken
- Pat dry with paper towel
- On the bottom side, brush on hot pepper oil and season with kosher salt and black pepper
- On the top side, brush in hot pepper oil
- Combine 1 part corn start for 2 parts seasoning and mix
- Cover skin of chicken with your corn starch and seasoning mix
Smoking Chicken Instructions
- Preheat smoker to 350 degrees
- Place chicken breast side up
- Now is a great time to make your Mexican street corn while your chicken is smoking
- Once chicken hits an internal temp of 165 degrees remove from smoke and let rest for 15 minutes
- While chicken is resting, make a layer of Tostados follow by cheese and repeat.
- Place Tostados and cheese on smoker until cheese melts
- Remove breast meat from chicken and shred with 2 forks
Pepper Jack Queso Instructions
- In a pan melt 2 Tblsp of butter on medium heat
- Add in 2 Tblsp of flour, mix and continue to heat until they are well incorporated
- Add in your milk and cheese and mix until well incorporated
- Turn burner on its lowest setting until you are ready to pour it on your nachos (anywhere from 5 to 10 minutes)
Smoked Chicken Nachos Building Instructions
- Top your smoked Tostados and cheese with your pulled smoked chicken
- Top with Mexican Street Corn
- Top with Pepper Jack Queso
- Top with jalapeno ranch dressing
- Top with cilantro and enjoy
