Weeknight Chipotle Ranch Chicken Nachos Recipe In The Yoder Smokers YS640s Wood Fired Oven

Ingredients

• 2 pieces Chicken Breast (boneless, skinless, pounded to even thickness)
• 1 cup Sweetwater Spice Trace Chilies Brine Base (chili brine concentrate)
• 1 cup Water (for brine dilution)
• 1 piece ATBQ Brining Bag (heavy‑duty bag for brining)
• 0.5 cup Sour Cream (full‑fat)
• 0.5 cup Mayonnaise (regular)
• 2 pieces Chipotle Peppers in Adobo Sauce (canned, minced)
• 1 tablespoon Adobo Sauce (from the same chipotle can)
• 2 tablespoons Buttermilk (to thin the sauce)
• 2 tablespoons Fresh Cilantro (chopped)
• 1 clove Garlic (crushed and peeled)
• 1 tablespoon Lime Juice (freshly squeezed)
• 1 teaspoon Cattleman's Grill Lonear Brisket Rub (salt, pepper, garlic, celery seed blend)
• 1 tablespoon Cattleman's Grill Mexicano Seasoning (taco‑style seasoning blend)
• 1 cup Pepper Jack Cheese (shredded, for melting)
• 4 cups Tortilla Chips (sturdy corn chips)
• 1 cup Black Beans (canned, drained and rinsed)
• 1 medium Roma Tomato (diced)
• 2 tablespoons Pickled Jalapenos (optional, for garnish)
• 0.5 cup Hot Roasted Green Chili Salsa (Homesade) (store‑bought or homemade)

Instructions

1. Pound the Chicken

   Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet until the thickness is even, about 1 minute per breast.

   Time: PT1M

2. Prepare the Brine

   Combine 1 cup Sweetwater Spice Trace Chilies brine base with 1 cup water in the ATBQ brining bag, shake to mix, add the pounded chicken, squeeze out excess air, and massage the brine into the meat.

   Time: PT2M

3. Marinate

   Seal the bag and refrigerate for 45–60 minutes to allow the flavors to penetrate.

   Time: PT45M

4. Make Chipotle Ranch Sauce

   In a mixing bowl combine ½ cup sour cream, ½ cup mayonnaise, 2 minced chipotle peppers, 1 tbsp adobo sauce, 2 tbsp buttermilk, chopped cilantro, crushed garlic, lime juice, and 1 tsp Cattleman's Lonear rub. Blend with an immersion blender until smooth, then transfer to a squeeze bottle.

   Time: PT5M

5. Preheat Oven and Skillet

   Set the Yodar wood‑fired oven (or conventional oven) to 450°F and place the cast‑iron skillet on the stovetop to preheat until very hot.

   Time: PT5M

   Temperature: 450°F

6. Season the Chicken

   Remove the chicken from the brine, pat dry, and sprinkle both sides with Cattleman's Grill Mexicano seasoning, using a little of the residual brine as a binder.

   Time: PT2M

7. Sear the Chicken

   Add a thin layer of oil to the hot skillet and sear the chicken 3–4 minutes per side until a deep brown crust forms and the internal temperature reaches 155°F.

   Time: PT5M

8. Dice the Chicken

   Transfer the cooked chicken to a cutting board, dice into bite‑size pieces, and toss with the pan juices for extra flavor.

   Time: PT2M

9. Assemble the Nachos

   In the same skillet, spread 4 cups tortilla chips, sprinkle the diced chicken, 1 cup black beans, and 1 cup shredded pepper jack cheese evenly over the top.

   Time: PT3M

10. Bake Until Cheese Melts

    Place the skillet in the preheated oven and bake for 5–7 minutes, or until the cheese is fully melted and lightly browned.

    Time: PT6M

    Temperature: 450°F

11. Add Fresh Toppings

    Remove the nachos, top with diced Roma tomato, pickled jalapenos (if using), a generous drizzle of the chipotle ranch sauce, and a spoonful of hot roasted green chili salsa.

    Time: PT2M

12. Serve Immediately

    Serve the nachos hot, encouraging diners to dig in quickly while the cheese is still melty.

    Time: PT0M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

45 g

Fat

25 g

Fiber

6 g