Loaded Nachos

1. Preheat your oven to 375°F (190°C). Into a small cast iron skillet, add 2 bags of Quest chips, followed by a layer of cheese, then chicken, and finally more cheese. Bake at 375°F until the cheese is golden, which typically takes about 7 minutes. 
2. While the nachos are baking, roast 1 diced jalapeño and 1/4 cup corn kernels. Spray them with oil, season with salt, and add a squeeze of lime juice. You can roast these in the same oven (if space allows) or a separate pan until tender and slightly charred. 
3. Prepare the chipotle lime ranch: In a bowl, combine 2 chipotle peppers in adobo (adjust quantity to 10-30g depending on desired spice level), the juice of one lime, 205g plain Greek yogurt, 60g light mayo, 185ml low-fat buttermilk, 1/4 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp salt, 1/4 tsp pepper, 1/2 tbsp chives, 1/2 tbsp parsley, and 1 tbsp dill. Mix until well combined. 
4. Once the nachos are out of the oven, top them with the roasted jalapeños and corn, then drizzle generously with the freshly made chipotle lime ranch.