I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Twice Smoked Chicken Nachos
...in your mind.
Twice Smoked Chicken Nachos

Twice Smoked Chicken Nachos


  • 1/4 cup mayo
  • 5 skinless, boneless chicken thighs
  • Sweet Hot Rub, recipe here
  • Neutral oil
  • 1 small yellow onion, diced
  • 4 red Holland peppers or red jalapenos, sliced across into thin rounds
  • 2 pasilla peppers, sliced into small strips
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • 1 teaspoon chipotle chili powder
  • 1/2 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 cup grated Monterey Jack cheese
  • 1 cup grated cheddar cheese
  • Salt & Pepper to taste
  • Tortilla chips
  • Black beans (the canned kind, drained)
  • Guacamole, recipe here
  • Sour cream for serving
  • Chopped cilantro for serving


  1. Preheat smoker to 275
  2. Brush mayo on both sides of chicken, and season well with the rub - put on smoker - cook until 175 internal and remove, let cool a bit then chop up but turn smoker up to 350
  3. Heat a non-stick pan, add about a tablespoon of oil, then the onion and both peppers - cook until softened and getting a little color, 5 to 7 minutes then set aside
  4. Put butter in a small pot over medium heat, and when melted sprinkle in the flour - mix well until fully incorporated
  5. Whisk in milk a little at a time until smooth, then add chili powder, cumin and garlic powder - stir well
  6. Start adding cheeses a little at a time, stirring well as you go until beautifully smooth (add more milk if it's too thick)
  7. Season to taste with salt & pepper, then set aside
  8. Build nachos in an oven proof pan: A layer of tortilla chips, some chicken, cheese sauce, some of the sauteed vegetables, beans then repeat
  9. Put into the smoker for 15 minutes, top with some sour cream and guacamole, then the cilantro
  10. Happy nacho-ing!