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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!
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  • 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


  • 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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