Smoked Cream Cheese Buffalo Chicken Nachos
These Smoked Cream Cheese Buffalo Chicken Nachos pile crispy homemade tortilla chips with marinated grilled chicken, smoky buffalo cream cheese, fresh pico de gallo, and sour cream for a spicy, cheesy appetizer that's loaded with flavor.
Ingredients
- 5 Chicken thighs
- 2 8 oz black of cream cheese
- ½ cup Sour cream
- 1 pack Yellow corn tortillas
- 2 tsp Black pepper
- 2 tsp Kosher salt
Marinade
- 5 Basil leaves chopped
- 1 tbsp Fresh thyme
- 1 tbsp Fresh rosemary chopped
- 1 tbsp Garlic powder
- 1 tbsp Spanish smoked paprika
- ½ cup Cilantro
- 2 tsp Cumin
- 2 tsp Onion powder
- 2 tsp Mexican chili powder
- 2 tsp Dry oregano
- 1 tsp Cayenne pepper
- 1 Lemon juiced
- ½ Yellow onion diced
- ½ cup Avocado oil
Pico De Gallo
- 4 Roma tomatoes
- ½ Red onion diced
- 1 Serrano pepper seeded
- ⅓ cup Cilantro chopped
- 1 Lime juiced
- ½ Lime zested
- Pinch of salt
Buffalo Sauce
- 1 cup Franks red hot
- ½ cup Unsalted butter
- 2 tsp Worcestershire sauce
- 2 tsp Distilled Vinegar
- 2 tbsp Honey
Instructions
- Combine the basil, thyme, rosemary, garlic powder, smoked paprika, cilantro, cumin, onion powder, chili powder, oregano, cayenne, lemon juice, yellow onion, and avocado oil in a bowl.
- Place the chicken thighs in a mixing bowl and lightly coat with avocado oil. Season with salt and pepper, then add the marinade and toss well. Cover and refrigerate for at least 2 hours or up to 24 hours.
- Make the pico de gallo 1–2 hours before cooking. Combine the red onion, serrano, cilantro, lime zest, lime juice, and salt. Core and dice the tomatoes, stir them into the mixture, and refrigerate.
- Score the tops of the cream cheese blocks and season with sweet BBQ rub.
- Preheat the smoker to 225°F. Place the cream cheese on the smoker and cook for 1½ hours.
- About 1 hour into smoking, combine the Frank's RedHot, butter, Worcestershire sauce, vinegar, and honey in a saucepan over medium heat. Simmer for 6–8 minutes, then cool slightly.
- Add the smoked cream cheese, buffalo sauce, and shredded cheddar to a food processor. Blend until smooth and combined. Keep warm over low heat.
- Grill the marinated chicken over direct heat for 4–5 minutes per side, watching carefully for flare-ups. Cook until the chicken reaches 165°F internally.
- Remove the chicken from the grill and chop it into bite-sized pieces.
- Cut the corn tortillas into chips. Heat canola oil to 325°F and fry the tortilla pieces for 1–2 minutes, or until golden and crisp.
- Arrange the tortilla chips on a platter. Top with the buffalo cream cheese mixture, chopped grilled chicken, pico de gallo, and sour cream.
- Serve immediately.
Nutrition
Calories: 792kcalCarbohydrates: 45gProtein: 32gFat: 56gSaturated Fat: 19gPolyunsaturated Fat: 7gMonounsaturated Fat: 25gTrans Fat: 1gCholesterol: 153mgSodium: 2680mgPotassium: 829mgFiber: 7gSugar: 14gVitamin A: 2242IUVitamin C: 25mgCalcium: 393mgIron: 3mg
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