Buffalo Chicken Nachos (Printable version)
Spicy buffalo chicken over crispy chips with melted cheddar, mozzarella, green onions and a ranch drizzle.
# What you need:
→ Chicken
01 - 2 cups cooked chicken breast, shredded
02 - 1/3 cup buffalo sauce
→ Chips and Cheese
03 - 7 oz (about 1/2 large bag) tortilla chips
04 - 1 1/2 cups shredded cheddar cheese
05 - 1/2 cup shredded mozzarella cheese
→ Toppings
06 - 1/4 cup sliced green onions
07 - 1/4 cup diced tomatoes
08 - 1/4 cup crumbled blue cheese (optional)
09 - 1 jalapeño, thinly sliced (optional)
10 - 1/4 cup ranch or blue cheese dressing, for drizzling
# How To:
01 - Preheat oven to 400°F. Line a large baking sheet or oven-safe platter with parchment paper if desired.
02 - In a mixing bowl, toss the shredded chicken with buffalo sauce until evenly coated throughout.
03 - Spread tortilla chips in an even layer across the prepared baking sheet or oven-safe platter.
04 - Distribute the buffalo-coated chicken evenly over the tortilla chips.
05 - Sprinkle shredded cheddar and mozzarella cheeses evenly across the top of the chicken layer.
06 - Bake for 10 to 12 minutes, or until the cheese is fully melted and bubbling.
07 - Remove from oven and immediately top with sliced green onions, diced tomatoes, crumbled blue cheese, and jalapeño slices. Drizzle with ranch or blue cheese dressing before serving.
# Expert Advice:
01 -
- The combination of tangy buffalo sauce and melted cheese on a crispy chip is genuinely addictive and disappears faster than anything else at a party.
- It takes almost no effort to throw together, especially if you grab a rotisserie chicken on the way home.
02 -
- Do not walk away during the last two minutes of baking because cheese goes from golden perfection to a burnt mess incredibly fast.
- Letting the nachos sit too long after coming out of the oven turns the bottom chips soggy, so serve them the moment the toppings are on.
03 -
- Use a rimmed baking sheet with edges so nothing slides off when you pull it from the oven in a rush.
- Shred your own cheese instead of using pre bagged because the anti caking powder on store bought shreds prevents it from melting into that perfect gooey layer.