Spicy Buffalo Chicken Nachos (Printable Version)

Crispy chips piled high with spicy buffalo chicken, melted cheese, and ranch drizzle. Ready in 25 minutes.

# 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 Prepare:

01 - Preheat oven to 400°F
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 immediately while hot

# Expert Suggestions:

01 -
  • It comes together faster than ordering delivery and tastes twice as good.
  • The balance between spicy chicken and cool ranch creates an addictive contrast that keeps everyone reaching for more.
  • You can scale it up or down depending on your crowd without any fuss.
  • It looks impressive on the table but requires almost no actual cooking skill.
02 -
  • Don't overbake or the chips on the edges will turn bitter and hard, keep an eye on the cheese and pull the tray as soon as it's melted.
  • If you pile the toppings too high in one spot, the bottom chips will steam and go limp instead of staying crisp.
  • Always add the ranch after baking, not before, or it will separate and look greasy instead of creamy.
03 -
  • Use a rimmed baking sheet so the melted cheese doesn't drip into your oven and smoke up the kitchen.
  • Let the nachos rest for one minute after pulling them out, it gives the cheese a chance to set slightly so toppings stick better.
  • If you're feeding a crowd, make two smaller trays instead of one giant pile so everyone can reach without making a mess.
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