Smoked Chicken and Green Chile Nachos
2 chicken breasts, about a pint of chiles (I had frozen jalapeños), shredded cheese, Pico de Gallo, sour cream, guacamole, and chopped lettuce.
Make a brine for the chicken using a 50/50 mix of Kosher salt/sugar and molasses; let that sit overnight. Smoke the chicken for about three hours; we used hickory wood. Brush on Pure Green Chile while the chicken is being smoked. Assemble your nachos and bake for 20 minutes, then add cold toppings such as queso, Velveeta, Red & Green Blend, and Papa's Salsa. Enjoy!
Recipe by Linda Walters Porter from Fresh Chile Cookin'! group on Facebook.
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