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Grilled Smoky Chicken Nachos with Chipotle Ranch

These smoky grilled chicken nachos are all made on the grill with lots of melty cheddar and toppings galore. Perfect snack food!
4.88 from 8 votes
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Ingredients

  • 1 (11 ounce )bag tortilla chips
  • 1 cup cooked, shredded chicken
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • 3 to 4 drops liquid smoke
  • 12 ounces sharp cheddar cheese, freshly grated
  • pico de gallo or salsa, for serving
  • guacamole, for serving
  • sour cream, for serving
  • pickled onions, for serving
  • fresh cilantro, for serving
  • crumbled cotija cheese, for serving

chipotle ranch

  • 1 cup plain greek yogurt or sour cream
  • ½ cup mayonnaise
  • ½ cup milk
  • 1 chipotle pepper in adobo sauce, diced
  • 1 1/2 tablespoons adobo sauce from the can of chipotles
  • 3 tablespoons fresh chives or 1 tablespoon dried chives
  • 2 tablespoons fresh dill or 2 teaspoons dried dill weed
  • 1 tablespoon fresh parsley or 1 teaspoon dried parsley
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon smoked paprika

Instructions 

  • Preheat your grill to the highest setting. Lay down a double layer of foil - if you’d like, you can place it on a grill pan. If it’s not on a grill pan, create a lip around the foil by folding up the edges so the chips don’t slice off. Place the chips on top of the foil.
  • In a bowl, toss the chicken with the smoked paprika, cumin, garlic powder and liquid smoke until it’s all coated.
  • Cover the chips all over with the grated cheese and chicken. I usually do half the cheese, then the chicken, then the rest of the cheese. If you really love the ranch, you can do a drizzle here!
  • Reduce the grill burners to medium. Place the foil or foil-covered grill pan of nachos directly on the grill. Close the lid and grill until the chips are warm and the cheese is all melted, about 5 minutes.
  • Remove the foil or grill pan from the grill. Top with your favorite toppings - salsa or pico, guacamole, sour cream, pickled onions, etc. Drizzle all over with more chipotle ranch. Serve immediately!

chipotle ranch

  • Add all ingredients to a blender or food processor and blend until pureed and combined. Store in the fridge in a sealed container. This lasts for about a week! It makes a lot, so feel free to cut the recipe in half if you don’t think you’ll use it up. It’s great on tacos too or any other chicken and vegetables!
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