Spicy Buffalo Chicken Nachos (Printable)

Spicy buffalo chicken piled on crispy tortilla chips with melted cheese and cool ranch—ideal for gatherings and game day entertaining.

# What You’ll Need:

→ Chicken

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

→ Nachos

03 - 7 ounces 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

# Directions:

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. Serve immediately while hot.

# Expert Tips:

01 -
  • Everything cooks on one sheet, so cleanup is done before anyone notices the kitchen was even used.
  • The buffalo sauce soaks into the chips just enough to make every bite spicy and crunchy at the same time.
  • You can have this on the table faster than delivery, and it always looks like you tried harder than you did.
  • Leftovers (if there are any) reheat surprisingly well in a hot oven the next morning.
02 -
  • Don't layer the chips too thick or the bottom ones stay pale and soggy while the top burns.
  • Let the chicken cool for a minute after tossing with sauce, or it'll steam the chips before they even hit the oven.
  • Use parchment paper or foil unless you enjoy scraping baked cheese off metal for twenty minutes.
03 -
  • Toast the tortilla chips in the oven for 3 minutes before building the nachos to keep them extra crispy under all that topping weight.
  • Use two types of cheese for better melt and flavor, one sharp and one creamy.
  • Keep a little buffalo sauce on the side for anyone who wants to dial up the heat after the first bite.
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