Smoked Chicken Nachos

The smoked flavor that comes through in these smoked chicken nachos is simply mesmerizing. Uses smoked chicken tenderloins shredded or cut into pieces.
Course Entree
Cuisine Hot Smoking
Prep Time 25 minutes
Cook Time 1 hour
Servings 6
Author Jeff Phillips


  • 6-12 chicken tenderloins
  • 1 quart of buttermilk
  • ¼ cup of salt
  • Jeff's original rub purchase recipes here
  • Jeff's original barbecue sauce purchase recipes here
  • 1 large bag Tostitos® Scoops!®
  • Shredded cheddar or whatever cheese you like best
  • 3-4 jalapeños stem removed and sliced (pickled jalapeños is also an option)
  • 1 to mato diced
  • Salsa
  • Sour cream the kind in a squeeze tube works great for this
  • Guacamole
  • Whatever else you like on nachos


  • Make the buttermilk brine by mixing 1 quart of buttermilk with ¼ cup of coarse kosher salt. Stir in salt until dissolved.
  • Sprinkle Jeff's original rub generously on one side of the chicken tenderloins and stir them around to coat.
  • Pour brine over chicken to cover.
  • Place the chicken in the fridge for 1 hour.
  • Remove the chicken from the fridge and rinse the chicken well under cold water. Discard the brine.
  • Lay the chicken pieces on a flat surface and sprinkle Jeff's rub on both sides.
  • Place the chicken in the smoker and smoke for about 1 hour or until they reach 165 °F as measured by a digital meat thermometer such as the Thermapen.
  • Cut or shred the chicken into small pieces.
  • Add 1-2 TBS of Jeff's original barbecue sauce to 1 cup of shredded chicken.
  • Place the Tostitos® Scoops!® on a cookie sheet and fill with a small amount of chicken.
  • Cover the top of the chicken with shredded cheese and place under the broiler for a minute or two to melt the cheese. Make sure it does not burn.
  • Add sour cream, guacamole, jalapeños, chopped tomatoes, salsa, etc. on top of each chip and serve right away.