• 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!