Spicy Buffalo Chicken Nachos (Print)

Crispy chips piled high with spicy buffalo chicken, melted cheese, and ranch drizzle. Perfect for entertaining in just 25 minutes.

# What You 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

# Steps:

01 - Preheat oven to 400°F.
02 - In a medium bowl, toss the 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 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 immediately while hot.

# Top Tips:

01 -
  • Everything comes together in under half an hour, so you can go from hungry to happy without much planning.
  • The spicy buffalo chicken balanced with cool ranch creates that addictive sweet-heat combo that keeps you reaching for more.
  • Its flexible enough to use whatever cheese or toppings you have on hand, making it perfect for cleaning out the fridge.
  • The crispy-cheesy-saucy layers mean every bite tastes a little different, and no one ever fights over the plain chips at the bottom.
02 -
  • Dont pile the chips too high or the bottom layer will stay cold and cheeseless while the top burns, spread them out in one even layer for the best results.
  • If you drizzle the ranch before baking, it will separate and look oily, always add it after the nachos come out of the oven.
  • Use parchment paper or foil to line your pan, it makes cleanup a breeze and prevents the cheese from welding itself to the sheet.
  • Let the chicken cool slightly before tossing it with buffalo sauce if its too hot, the sauce will slide right off instead of sticking.
03 -
  • Toast your tortilla chips in the oven for 3 minutes before building the nachos, it makes them extra crispy and helps them hold up better under all the toppings.
  • Mix a little hot sauce into the ranch dressing for a spicy ranch drizzle that bridges the gap between cool and fiery.
  • If you want to make these ahead, prep the buffalo chicken and chop the toppings in advance, then assemble and bake right before serving so they stay crispy.
  • Use a cast iron skillet instead of a baking sheet for a fun presentation, it holds heat well and keeps the nachos warm longer at the table.
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