Oh Nachos, forever shall we sing your praise. Whether for a delicious pre-game snack or as a main course, these loaded nachos are just as filling as they are flavorful. Pile on whatever toppings you love most and enjoy every single chip (they are each filled up with a perfect portion of the goods).
Barbecued Chicken Nachos
Prep Time: 10 minutes
Cook Time: 45 minutes
Recommended Pellets: Hickory, Oak, Pecan, Maple
• 1-1/4 pounds boneless skinless chicken breasts
• Traeger Pork and Poultry Rub, or taco seasoning
• 1/2 to 3/4 cup Traeger Regular Barbecue Sauce
• 24 large tortilla chips (not broken)
• 3 cups (12 ounces) grated Mexican fourcheese blend
• 1/2 cup sliced black olives, drained
• Sliced pickled jalapenos (optional)
• 3 scallions (green onions), trimmed, white and green parts thinly sliced
• 1 cup sour cream
Season the chicken breasts with the Traeger Pork and Poultry Rub. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes. 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 170 degrees F. Transfer to a cutting board and let rest for 3 minutes. Leave the grill on if you are making the nachos immediately.
Dice the chicken into small cubes, 1/2-inch or less. Transfer to a mixing bowl and pour 1/2 cup of Traeger Regular Barbecue Sauce over the diced chicken. Stir gently to coat each piece. (Add more sauce if needed, but not so much that the mixture is “gloppy”.)
Set aside, or cover and refrigerate if not making the nachos immediately. 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 jalepenos (if using).
Spoon a little of the barbecued chicken mixture on each chip.
Top with black olives and more pickled jalapeno, if desired. Sprinkle the remaining half of the cheese evenly over the chips. Scatter the sliced onions over the chips.
Put the baking sheet on the grill grate. Bake until the chips are crisp and the cheese is melted, 12 to 15 minutes. With a spatula, transfer the nachos to a plate or platter. Serve immediately with the sour cream.