Buffalo Chicken Nachos (Printable Version)

Crispy chips piled high with spicy buffalo chicken, melted cheese, and ranch drizzle—ideal for game day gatherings.

# What You'll Need:

→ Chicken

01 - 2 cups cooked chicken breast, shredded
02 - 1/3 cup buffalo wing sauce

→ Nachos

03 - 7 oz tortilla chips
04 - 1 1/2 cups shredded cheddar cheese
05 - 1/2 cup shredded Monterey Jack cheese

→ Toppings

06 - 1/4 cup sliced green onions
07 - 1/4 cup diced celery
08 - 1/4 cup diced tomatoes, optional
09 - 2 tablespoons chopped fresh cilantro, optional

→ Ranch Drizzle

10 - 1/3 cup ranch dressing

# How To Make:

01 - Preheat oven to 400°F.
02 - In a medium bowl, toss shredded chicken with buffalo wing sauce until evenly coated.
03 - Spread tortilla chips evenly on a large oven-safe platter or baking sheet lined with parchment paper.
04 - Scatter buffalo chicken evenly over the chips.
05 - Sprinkle cheddar cheese and Monterey Jack cheese evenly over the chicken and chips.
06 - Bake for 8 to 10 minutes until cheese is melted and bubbling.
07 - Remove from oven and drizzle ranch dressing over the hot nachos.
08 - Top with green onions, celery, tomatoes, and cilantro as desired. Serve immediately while hot.

# Helpful Hints:

01 -
  • It delivers all the tangy, spicy satisfaction of buffalo wings without the mess of bones or deep frying.
  • You can throw it together in under half an hour using ingredients you probably already have or can grab quickly.
  • The combination of hot, melty, crunchy, and cool hits every texture and temperature craving at once.
  • It scales up effortlessly for a crowd or scales down for a solo indulgence without any guilt.
02 -
  • Don't overbake the nachos or the chips will turn bitter and the cheese will separate into an oily mess.
  • Always add the ranch and fresh toppings after baking, not before, or they'll lose their cooling contrast and vibrant crunch.
  • Use parchment paper or foil to line your baking sheet, or you'll spend twenty minutes scraping off burned cheese later.
03 -
  • Use a mix of white and dark meat chicken for deeper flavor and juiciness, or go all dark meat if you want maximum richness.
  • If your buffalo sauce is too thin, reduce it in a small pan over medium heat for a few minutes until it thickens and clings better to the chicken.
  • For crispier nachos, bake the chips alone for 3 minutes before adding toppings, it gives them a head start and prevents sogginess.
  • Don't skip the celery, it's the secret ingredient that makes these taste unmistakably like buffalo wings instead of just spicy nachos.
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