Preheat the smoker to 350*F. Remember the chicken should be cooked prior to making these nachos. See the link in the ingredients for the chicken instructions.
Spread a layer of tortilla chips on a large baking sheet or cast iron skillet.
Add a layer of shredded smoked chicken over the chips.
Sprinkle with black beans and corn.
Layer the cheese over the other ingredients.
Repeat the layers.
Then add pickled jalapenos and red onions on top.
Place the baking sheet on the preheated smoker and cook for about 15-20 minutes or until the cheese is melted and bubbly.
Serve immediately with toppings of your choice.
Store leftovers in the fridge.
Notes
Remember this uses a Pellet Grill Rotisserie Chicken, this can be smoked first or you can use leftover smoked chicken for these too.You can adjust the ingredients or add additional ingredients too such as salsa, guacamole, sour cream, bbq sauce, and cilantro.