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Smoked Nachos

Once you've tried these Smoked Nachos you may never make nachos in the oven again!
Prep Time15 mins
Cook Time25 mins
Total Time35 mins
Course: Appetizer, Dinner, Lunch
Cuisine: Mexican
Keyword: beans, Cheese, Nachos
Servings: 6 People
Calories: 584kcal



  • 8 Oz Corn Tortilla Chips not thin resturant style
  • 8 Oz Pepper Jack Cheese sliced
  • 8 Oz Cheddar Cheese sliced
  • 8 Oz Refried Beans about half a can
  • 8 Oz Steak or other cooked meat sliced (we usually make this recipe with leftovers)
  • ½ tsp Garlic Powder
  • ½ tsp Dark and Smokey Pepper Flakes
  • 1 tbsp Pickled Jalapeños diced or sliced


For the grill:

  • Prepare your grill for indirect heat. Allow it to come up to 275°F. Once it reaches temperature add your choice of smoking wood (hickory goes well here). Add your pizza stone and allow it to come to temperature.
  • Wait for the wood smoke to turn from thick white to thin blue. Maintain grill temp between 275°F and 325°F.

For nachos:

  • Spread a layer of corn tortilla chips on a sheet of non-stick aluminium foil, chips should overlap some to form a solid layer.
  • Top the chips with refried beans in even dollops (using two spoons helps with this process, it also helps to warm the beans some if they have been refridgerated).
  • Top the beans with your sliced cheese, then add your choice of meat, peppers, and seasoning.
  • Slide a pizza peel under the aluminum foil and carry to your grill. You can use a thin cutting board if you don't have a pizza peel.
  • Slide the foil containing the nachos onto the pizza stone and smoke for approximately 25 minutes or until the cheese is melted and the toppings are heated through.
  • Slide the pizza peel under the aluminum foil to remove from the grill.


Calories: 584kcal | Carbohydrates: 30g | Protein: 31g | Fat: 38g | Saturated Fat: 19g | Cholesterol: 96mg | Sodium: 864mg | Potassium: 250mg | Fiber: 4g | Sugar: 2g | Vitamin A: 779IU | Vitamin C: 1mg | Calcium: 635mg | Iron: 2mg