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BBQ Chicken Nachos

10

45

Hickory

These ain’t your regular nachos. This smokin’ recipe features wood-fired chicken, Traeger BBQ sauce, and all the fixin's, for a unique twist on a household favorite.

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  • 1 1/4 Pound boneless, skinless chicken breasts

  • Traeger Pork & Poultry Rub

  • 1/2 Cup Traeger 'Que BBQ Sauce

  • 1 bag tortilla chips

  • 3 Cup shredded Mexican blend cheese

  • 1/4 Cup sliced pickled jalapeños

  • 1/2 Cup black olives, sliced and drained

  • 3 scallions, thinly sliced

  • 1/2 Cup Guacamole, for serving

  • 1 Cup sour cream

  • 1/2 Cup cherry tomatoes, halved

  • 1

    Season the chicken breasts with the Traeger Pork & Poultry Rub.

    • 1 1/4 Pound boneless, skinless chicken breasts

    • As Needed Traeger Pork & Poultry Rub

  • 2

    When ready to cook, set Traeger temperature to 350˚F and preheat, lid closed for 15 minutes.

    350 ˚F

  • 3

    Arrange the chicken breasts on the grill grate and cook, turning once halfway through the cooking time, for 25 to 30 minutes, or until the internal temperature when read on an instant-read meat thermometer is 165˚F.

    350 ˚F

    165 ˚F

  • 4

    Transfer to a cutting board and let rest for 3 minutes. Leave the grill on if you are making the nachos immediately.

  • 5

    Shred the chicken. Transfer to a mixing bowl and pour 1/2 cup of Traeger 'Que BBQ Sauce over the chicken. Stir gently to coat evenly. Set aside, or cover and refrigerate if not making the nachos immediately.

    • 1/2 Cup Traeger 'Que BBQ Sauce

  • 6

    Lay the tortilla chips in a single layer on a rimmed baking sheet or pizza pan. Sprinkle evenly with half the cheese and a few of the jalapeños. Spoon barbecued chicken mixture on each chip. Top with black olives and more pickled jalapeños, if desired. Sprinkle the remaining cheese evenly over the chips.

    • 1 bag tortilla chips

    • 3 Cup shredded Mexican blend cheese

    • 1/4 Cup sliced pickled jalapeños

    • 1/2 Cup black olives, sliced and drained

  • 7

    Put the baking sheet on the grill grate. Bake until the chips are crisp and the cheese is melted, 12 to 15 minutes.

    350 ˚F

  • 8

    With a spatula, transfer the nachos to a plate or platter. Top with sliced scallions, guacamole, sour cream and cherry tomatoes. Enjoy!

    • 3 scallions, thinly sliced

    • 1/2 Cup Guacamole, for serving

    • 1 Cup sour cream

    • 1/2 Cup cherry tomatoes, halved

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