Buffalo Chicken Nachos (Printable)

Crispy chips piled with spicy buffalo chicken, melted cheese, and ranch—ideal for game day gatherings.

# What You Need:

→ Chicken

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

→ Nachos

03 - 7 oz tortilla chips
04 - 1.5 cups shredded cheddar cheese
05 - 0.5 cup shredded Monterey Jack cheese

→ Toppings

06 - 0.25 cup sliced green onions
07 - 0.25 cup diced celery
08 - 0.25 cup diced tomatoes
09 - 2 tablespoons chopped fresh cilantro

→ 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 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 Advice:

01 -
  • Everything comes together in under half an hour, so you can spend more time with your guests and less time stuck in the kitchen.
  • The combination of spicy buffalo chicken and cool ranch creates that addictive sweet-heat balance that keeps people coming back for more.
  • Its endlessly customizable, whether you want to add extra veggies, swap the cheese, or crank up the heat with jalapeños.
  • Leftovers (if there are any) reheat beautifully in the oven, making them perfect for next-day snacking.
02 -
  • Dont overload the chips or the bottom layer will steam and turn soggy, spread them out and build your layers thoughtfully.
  • If youre using store-bought rotisserie chicken, remove the skin and shred the meat while its still warm for the easiest prep.
  • Always drizzle the ranch after baking, not before, or it will separate and look unappetizing.
  • For crispier nachos, toast the chips lightly in the oven for 3 minutes before adding toppings.
03 -
  • Layer your nachos in two stages, chips and toppings on the bottom, then another layer on top, so every bite is loaded.
  • Use a squeeze bottle for the ranch drizzle to get clean, even lines that look restaurant-quality.
  • If you want to prep ahead, coat the chicken and shred the cheese in advance, then assemble and bake right before serving.
  • For a fun twist, sprinkle crumbled blue cheese over the nachos along with the cheddar and Monterey Jack.
Go Back