Buffalo Chicken Nachos (Printable)

Crispy chips piled high with spicy buffalo chicken, melted cheese, and cool ranch drizzle—perfect for game day.

# Ingredient List:

→ 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 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 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 Advice:

01 -
  • Everything comes together in under half an hour, so you're never stuck in the kitchen when people arrive.
  • The tangy heat of buffalo sauce with cool ranch creates that addictive contrast you can't stop reaching for.
  • It's endlessly flexible: spicier, milder, loaded with veggies, or stripped down to just chicken and cheese.
  • Cleanup is minimal, especially if you line your pan with parchment.
02 -
  • Don't overbake or the chips on the edges will turn bitter and hard—set a timer and check at 8 minutes.
  • Toss the chicken with sauce before layering it on; dumping sauce over assembled nachos makes them soggy and uneven.
  • Use parchment paper or foil for easy cleanup and to prevent cheese from welding itself to your pan.
03 -
  • Layer half the chips, add chicken and cheese, then repeat for better distribution and less chance of naked chips at the bottom.
  • Warm your ranch dressing slightly in the microwave so it drizzles smoothly instead of clumping.
  • Use a cast iron skillet instead of a baking sheet for crispier edges and a fun presentation straight from oven to table.
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