Chipotle Ranch Chicken Nachos

Smoky, spicy, and totally satisfying — these Chipotle Ranch Chicken Nachos bring bold flavors and irresistible textures straight from the Yoder Smokers YS640S Pellet Grill. Marinated chicken breasts soak up the heat of Sweetwater Spice Tres Chiles, then hit a preheated cast iron pan inside the Yoder’s Wood-Fired Oven attachment for an unforgettable sear. Piled onto tortilla chips with melty pepper jack, black beans, zesty salsa, and a creamy homemade chipotle ranch, this dish is game day-ready and weeknight-approved. It’s a hands-on grill recipe with layers of heat, crunch, and cool contrast in every bite.

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For recipe video visit: https://www.atbbq.com/

Learn more about the Yoder Smokers YS640S

Learn more about the Yoder Smokers Wood-Fired Oven

 

INGREDIENTS

Nachos:
  • Cornhusker Kitchen Spray Duck Fat
  • 1 1/2 lb chicken breasts
  • 1 cup Sweetwater Spice Tres Chiles Marinade
  • 1 cup water
  • Cattleman’s Grill Mexicano Seasoning
  • 1 cup black beans
  • 12 oz pepper jack, shredded
  • 8 os/2qt tortilla chips
  • Holme’s Made Roasted Green Chile Salsa
  • 2 cups romaine lettuce, shaved thin
    • Chipotle Ranch:
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tbsp chipotles in adobo
  • 1 tbsp buttermilk
  • 2 tbsp cilantro, minced
  • 1/2 tsp lime juice
  • 1 clove garlic, grated on the microplane
  • Cattleman’s Grill Lone Star Brisket Rub, to taste

    • INSTRUCTIONS

    1. To make the chipotle ranch, combine all ingredients in a pint sized contain and blitz with an immersion blender until smooth. Store in the refrigerator for up to one week.
    2. Spray the inside of a large plastic briner bag with duck fat. Place the chicken breasts in the bag. Pound the breasts with the flat side of a meat mallet to even the thick and thinner ends.
    3. Add equal parts water and Sweetwater Spice Tres Chiles Marinade to the bag and massage to combine. Let marinate in the refrigerator for at least one hour.
    4. Preheat your Yoder Smokers YS640S Pellet grill to 450ºF with the Yoder Smokers Wood Fired Oven installed. Place a Lodge Cast Iron Pan in the wood fired oven to preheat.
    5. Remove the chicken from the bag and season with Cattleman’s Grill Mexicano Seasoning.
    6. Spray the hot cast iron pan with duck fat, then place the chicken in the pan for about ten minutes. Sear on both sides and bring the internal temperature to 155ºF. Let rest for a few minutes, then dice.
    7. Fill the same pan with tortilla chips top with the diced chicken, black beans and cheese.
    8. Return the pan to the wood fired oven and cook to melt and brown the cheese, about ten minutes. Remove from the grill.
    9. Finish the nachos topped with salsa, chipotle ranch and shredded lettuce.