Buffalo Chicken Nachos (Print Version)

Shredded buffalo chicken and melty cheeses piled on tortilla chips with jalapeños, tomatoes, blue cheese and cilantro.

# Recipe Ingredients:

→ Chicken

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

→ Nachos Base

03 - 7 oz tortilla chips

→ Cheese

04 - 1 1/2 cups shredded cheddar cheese
05 - 1/2 cup shredded Monterey Jack cheese

→ Toppings

06 - 1/3 cup diced red onion
07 - 1/3 cup sliced jalapeños (optional)
08 - 1/3 cup chopped fresh cilantro
09 - 1/4 cup crumbled blue cheese
10 - 1/2 cup diced tomatoes
11 - 1/2 cup sour cream
12 - 1/4 cup sliced green onions

→ Optional Sides

13 - Buffalo wing sauce for drizzling
14 - Ranch or blue cheese dressing for serving

# Directions:

01 - Preheat oven to 400°F (200°C).
02 - In a medium bowl, toss the shredded chicken with Buffalo wing sauce until evenly coated.
03 - Arrange tortilla chips in an even layer on a large baking sheet or ovenproof platter.
04 - Evenly scatter the Buffalo chicken over the chips.
05 - Sprinkle cheddar and Monterey Jack cheese over the chicken.
06 - Add diced red onion, jalapeños (if using), and half the cilantro.
07 - Bake for 8–10 minutes, or until the cheese is melted and bubbly.
08 - Remove from oven. Top with blue cheese crumbles, diced tomatoes, dollops of sour cream, sliced green onions, and remaining cilantro.
09 - Drizzle with extra Buffalo sauce if desired. Serve immediately with ranch or blue cheese dressing on the side.

# Expert Advice:

01 -
  • The combination of sharp buffalo heat and cooling sour cream keeps everyone reaching back for more.
  • Rotisserie chicken makes this nearly effortless yet it tastes like you spent all afternoon cooking.
02 -
  • Do not walk away during the last two minutes of baking because cheese goes from perfectly melted to burnt very quickly.
  • Letting the nachos sit too long after baking makes the chips soggy so serve them the moment they come out.
03 -
  • Warm the buffalo sauce slightly before tossing it with the chicken so it coats more evenly and absorbs into the meat.
  • Use a combination of cheeses rather than just one because the blend gives you both sharp flavor and that perfect stretchy melt.

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