Whether you’re looking for something to make with leftover chili or a game day appetizer, you’re in the right place. These smoked nachos have layers of smoked chili cheese smothered tortilla chips and an optional smoked white queso to drizzle over the top.
This is one of our favorites when we’re entertaining and need something quick and mostly hands off. Approval ratings have never been higher.
Other Toppings for Smoked Nachos
Before you jump into the recipe below, I wanted to leave you with a handful of alternative toppings in case you don’t want to use chili. Some are made on the Traeger that you could make in advance and use leftovers to make nachos, while others are quick cooking stovetop options to prep in real time.
- pellet smoked chuck roast chili
- chipotle grilled chicken breast
- the filling from our stuffed and smoked poblano peppers or hidden veggie beef quesadillas
- Texas pulled beef
- smoked ribeye steaks
- leftover Traeger steak fajitas
- veggie nachos
- BBQ style Dutch oven pulled chicken
That’s the beauty of nachos, right? You can use just about anything as a topping.
Okay, I know you’re ready to grill. There’s a full recipe card with a few more notes below to print or save. If everyone enjoys these Traeger nachos, I always appreciate recipe reviews!
And if you’re entertaining a big crowd and looking for more smoked appetizers, check out our Texas smoked shotgun shells, smoked cheese dip and cheesy smoked chicken dip recipes on your way out.
Chili Cheese Smoked Nachos
Ingredients
- 12 oz Tortilla Chips
- 3 cups (24oz) Smoked Chili , or your choice of chili*
- 8 oz Shredded Colby Jack or Cheddar Cheese
For the Cheese Sauce (optional)
- 6 oz Queso Blanco Velveeta, grated or diced small
- ¼ cup Milk
- 2 Tablespoons Pico de Gallo, Diced Green Chiles, or Diced Pickled Jalapeño Peppers
Instructions
- Preheat your smoker to 350ºF with the lid closed for 15 minutes.
- If you're making the cheese sauce, add the pico, milk, and cheese to a small smoker-safe dish and place on the grill as it heats up while you assemble the nachos. Stir once you add the nachos to the grill and add milk as needed to thin the sauce to your desired consistency.
- For the nachos, add half the tortilla chips to a large skillet or aluminum grill pan, followed by half the cheese and chili. Repeat for a second layer. (If you're using leftover or store bought chili, reheat it on its own before adding to the nachos.)
- Smoke the nachos for 15-20 minutes at 350ºF until the cheese is melted and the chips are slightly browning around the edges.
- Garnish with the smoked cheese sauce or sour cream, pico de gallo or salsa macha, guacamole or diced avocado, or your favorite chili toppings.
