Smoked Chicken Nachos with Avocados, Black
Beans and Asiago
Chef Stephan Pyles, Star Canyon, Dallas,
Adapted by StarChefs
Yield: 6-8 servings
1 chicken, about 3 pounds, smoked (smoked chickens are available
in gourmet shops)
cups avocado, diced
cup black beans, cooked
cups Pico de Gallo salsa (see below)
or canola oil, for frying tortillas
corn tortillas, cut into quarters
cups Asiago cheese, grated
cream, for garnish
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
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
Tablespoon cilantro, chopped
clove garlic, minced
cup onion, minced
of ½ lime
small serrano chiles, seeded and minced
and freshly ground black pepper to taste
all the ingredients in a bowl and let stand for 30 minutes before
serving. Serve at room temperature or chilled.