Spicy Buffalo Chicken Nachos (Printer View)

Spicy buffalo chicken layered on crispy tortilla chips with melted cheese and ranch drizzle. Perfect for game day entertaining in just 25 minutes.

# Components:

→ 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

# Method:

01 - Preheat oven to 400°F (200°C).
02 - In a medium bowl, toss the shredded chicken with buffalo wing sauce until well coated.
03 - Spread tortilla chips evenly on a large, oven-safe platter or baking sheet lined with parchment paper.
04 - Scatter the buffalo chicken evenly over the chips.
05 - Sprinkle both cheddar and Monterey Jack cheeses evenly over the chicken and chips.
06 - Bake for 8 to 10 minutes, or until cheese is melted and bubbling.
07 - Remove from the oven and drizzle ranch dressing over the hot nachos.
08 - Top with green onions, diced celery, tomatoes, and cilantro as desired.
09 - Serve while hot for optimal texture and flavor.

# Expert Advice:

01 -
  • Everything comes together in under half an hour, so you can make them on a whim when friends text that theyre coming over.
  • The spicy buffalo chicken balanced with cool ranch and melted cheese hits every craving at once.
  • You can prep the chicken ahead and just assemble and bake when youre ready to eat.
  • Theyre endlessly customizable, so picky eaters and heat lovers can both be happy.
02 -
  • Dont overbake them or the chips will turn bitter and hard, especially around the edges.
  • Layer the toppings evenly so every chip gets a little bit of everything, not just a few loaded ones in the middle.
  • Use parchment paper or foil for easier cleanup, because melted cheese on a bare pan is a nightmare to scrub.
03 -
  • Use thick, restaurant-style tortilla chips, the thin ones will crumble under the weight of all the toppings.
  • If you love blue cheese, swap the ranch for blue cheese dressing and crumble some on top for extra tang.
  • For a gluten-free version, double-check your chip and sauce labels, most are naturally gluten-free but some sneak it in.
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