Irresistible Smokery Nachos Topped with Apple Sage and Smoky Onion Chutney

What started as a simple tray of tortilla chips quickly became something altogether more interesting, I give to you my Smokery Nachos Topped with Apple Sage and Smoky Onion Chutney ... These aren't delicate nachos. They're generous, slightly over-the-top, and designed for sharing ... Smoked chicken, smoked sausage, melted brie, smoky onion chutney, crisp apple and fresh sage may sound like unlikely companions, but together they create that magical balance of sweet, savoury, smoky and crunchy that keeps you reaching back for just one more bite.

The apple is the ingredient that usually raises an eyebrow. Trust me on this one. Against the rich cheese and smoky chicken, it brings freshness and a gentle sweetness that lifts the whole dish.

Why You'll Love These Nachos

• Perfect for sharing with friends and family

• A balance of smoky, sweet, salty and fresh flavours

• Easy to customise with your favourite toppings

• Ideal for movie nights, casual entertaining or weekend lunches

• Guaranteed to disappear quickly

Smokery Nachos Topped with Apple Sage and Smoky Onion Chutney - The Recipe

Serves

4 for sharing

Ingredients

For the Nachos

• 200g tortilla chips

• 250g cooked smoked chicken, shredded or chopped

• 200g brie, sliced

• 1 crisp eating apple, thinly sliced

• Small handful fresh sage leaves

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For the Smoky Onion Chutney

• 2 red onions, finely sliced

• 1 tbsp olive oil

• 1 tbsp soft brown sugar

• 1 tbsp balsamic vinegar

• 1 tsp smoked paprika

• Pinch of sea salt

Method

Step 1: Make the Smoky Onion Chutney

Heat the olive oil in a frying pan over a medium heat.

Add the onions and cook slowly for 10–15 minutes until softened and beginning to caramelise.

Stir in the brown sugar, balsamic vinegar, smoked paprika and a pinch of salt. Continue cooking for a further 5 minutes until sticky and glossy.

Set aside to cool slightly.

Step 2: Build the Nachos

Preheat the oven to 180°C fan.

Spread half the tortilla chips over a large ovenproof platter or baking tray.

Scatter over half the smoked chicken, half the chutney and half the brie.

Repeat with the remaining ingredients, finishing with a generous layer of cheese.

Step 3: Bake

Bake for 10 minutes or until the cheese is bubbling and golden around the edges.

Step 4: Finish

Remove from the oven and immediately scatter over the apple slices and fresh sage leaves.

Serve straight away while everything is still warm and gloriously melty.

Cook's Notes

• A tart apple such as Braeburn or Pink Lady works particularly well.

• If you're feeding a crowd, double the recipe and serve it straight from the tray.

• Fresh sage might seem unusual on nachos, but its earthy flavour complements the smoky chicken beautifully.

• For extra richness, add a drizzle of sour cream before serving.

Variations

The Smokery Deluxe

Add crispy bacon pieces before baking.

Vegetarian Version

Replace the smoked chicken with roasted mushrooms and extra smoky onion chutney.

Heat Lovers' Version

Add finely sliced jalapeños or a pinch of chilli flakes before baking.

From In My Kitchen With You

These nachos are exactly the sort of food I love to serve when people gather around the kitchen table. No fancy presentation, no complicated techniques—just layers of flavour and plenty to share.

The smoky chicken brings richness, the cheddar adds comfort, and the apple does what apples often do best: quietly steal the show.

If you make them, don't skip the sage. It sounds unexpected, but sometimes those are the ingredients that make a recipe memorable.

Jo x