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Smoked Chicken Nachos with Avocados, Black Beans and Asiago
Chef Stephan Pyles, Star Canyon, Dallas, TX
Adapted by StarChefs


Yield: 6-8 servings

  • 1 chicken, about 3 pounds, smoked (smoked chickens are available in gourmet shops)
  • 1½ cups avocado, diced
  • 1 cup black beans, cooked
  • 3 cups Pico de Gallo salsa (see below)
  • Vegetable or canola oil, for frying tortillas
  • 16 corn tortillas, cut into quarters
  • 4 cups Asiago cheese, grated
  • Sour cream, for garnish
  • Salt to taste

Marinate the chicken in the brine overnight in the refrigerator.

Prepare the smoker. Remove the chicken from the brine, pat dry, and smoke for about 1½ hours, or until the breast meat is firm but springs back when squeezed. If necessary, finish cooking in a 350°F oven until done.

Preheat the oven to 375°F. Heat enough oil in a large skillet to come up to ½-inch below the side. Fry the tortilla quarters until crisp. Drain thoroughly on paper towels and lightly salt.

Remove the meat from the chicken and cut into ¼-inch dice. In a medium mixing bowl combine beans, avocado and chicken. Spread the tortilla chips on a baking sheet and cover with the diced chicken mixture. Sprinkle the grated Asiago over the top. Place in the oven and bake until cheese has completely melted, about 15 minutes.

To serve, spoon the Pico de Gallo salsa on top of the nachos and garnish with sour cream.


Pico de Gallo


Yield: 3 cups

  • 5 ripe tomatoes, outer flesh only, cut into ¼-inch dice
  • 1 Tablespoon cilantro, chopped
  • 1 clove garlic, minced
  • ½ cup onion, minced
  • Juice of ½ lime
  • 2 small serrano chiles, seeded and minced
  • Salt and freshly ground black pepper to taste

Combine all the ingredients in a bowl and let stand for 30 minutes before serving. Serve at room temperature or chilled.



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