Buffalo Chicken Nachos (Print Version)

Crispy chips loaded with spicy buffalo chicken, melted cheese, and cool ranch—ideal for entertaining.

# 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 It:

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 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 Tips:

01 -
  • It comes together faster than most people can decide what to watch, making it ideal for spontaneous gatherings.
  • The contrast between spicy buffalo chicken and cool ranch creates a flavor balance that keeps everyone reaching for more.
  • You can assemble everything in advance and bake it right when guests arrive, so youre never stuck in the kitchen.
  • Leftovers reheat surprisingly well in the oven, giving you a second chance at crispy, cheesy perfection.
02 -
  • Do not bake the ranch dressing, it will separate and turn oily, so always drizzle it on after the nachos come out of the oven.
  • If you layer chips too thick, the bottom ones will get soggy from steam, so aim for a wide, shallow spread instead of a tall pile.
  • Let the nachos rest for just 30 seconds after baking so the cheese sets slightly, making them easier to serve without everything sliding off.
03 -
  • Use parchment paper under the chips for easy cleanup and to prevent sticking, especially if cheese drips onto the pan.
  • Warm the buffalo sauce slightly before tossing with the chicken so it coats more evenly and absorbs better.
  • If you want maximum crunch, toast the tortilla chips lightly in the oven for 3 minutes before adding toppings.
  • For a crowd, build nachos on two smaller trays instead of one giant pile so everyone gets access to the crispy edges.
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