Buffalo chicken nachos are the perfect mix of spicy and cheesy goodness, making them an ideal snack for any gathering. With crispy tortilla chips piled high with shredded chicken and oozing cheese, they’re sure to impress your friends.
This buffalo chicken nachos recipe eliminates soggy chips, uneven cheese melting, excessive spiciness, and long preparation times, delivering a crunchy, flavorful snack within 35 minutes.
I remember the first time I attempted to make nachos like these. I ended up with soggy chips, and my kids refused to eat them! This recipe tackles that problem, so you’re left with crunchy chips and rich flavors every time.
This simple buffalo chicken nachos recipe only takes about 35 minutes from start to finish, giving you a reliable dish that tastes better than what you’d get at a sports bar. If you want to jazz up your meal, check out my Buffalo Chicken Breast for more delicious ideas!
Table of contents
Dietary Considerations
- This recipe is gluten-free because it uses tortilla chips without wheat or gluten-containing ingredients.
- This recipe is not dairy-free due to cheddar cheese, Monterey Jack cheese, blue cheese, and sour cream.
- This recipe contains chicken and cheeses, so it is unsuitable for vegan diets.
- This recipe is vegetarian except for the chicken, which must be omitted to meet vegetarian requirements.
- This recipe is not low-carb or keto because tortilla chips contribute significant carbohydrates to the dish.
Why You Will Love This Recipe
- Comfort Food Done Right The crispy tortilla chips form a crunchy base, topped with spicy shredded chicken swimming in buffalo sauce and creamy ranch. It’s the warm and comforting kind of meal that’s perfect for sharing.
- Flavorful Layers Each layer adds its own punch: you’ve got the savory chicken, the tang of buffalo sauce, and the fresh bite of green onions. It’s a blend that tingles your taste buds at every turn.
- Quick to Prepare With just a total time of 35 minutes from start to finish, these buffalo chicken nachos become an easy snack solution on game day or any busy evening, making satisfying comfort food a breeze.
- Fun to Share Perfect for gatherings, these nachos invite everyone to dig in. Serve them in a big platter, and watch friends and family enjoy pulling off those cheesy, spicy toppings with each chip.
How To Make Buffalo Chicken Nachos
- Prep Time: 10 minutes
- Cool Time: N/A
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Game Day Appetizers
- Method: Baking, Sautéing
- Cuisine: American
- Diet: Halal
Description
Delicious Buffalo Chicken Nachos topped with cheese and green onions, perfect for game day or casual gatherings.
Ingredients
Scale
- 1 tablespoon (15 ml) olive oil
- 1 lb (454 g) chicken breast
- 1 bag (10-15 ounces / 283-425 g) corn tortilla chips
- 1 cup (113 g) shredded Colby Jack cheese
- 2–3 green onions, sliced
- Salt and pepper, to taste
- 1/2 cup (120 ml) buffalo sauce
- 1/2 cup (120 ml) ranch dressing
Instructions
- Step 1: Preheat your oven to 400°F (204°C) and allow it to fully heat. This ensures even cooking and helps the tortilla chips become crunchy.
- Step 2: Heat 1 tablespoon olive oil in a large sauté pan over medium heat. Add the 1 lb chicken breast, seasoning with salt and pepper to taste. Cook until the chicken is no longer pink inside, about 10-12 minutes. Check that the chicken reaches an internal temperature of 165°F (74°C) for safety. Remove the chicken from the pan.
- Step 3: Shred the cooked chicken directly in the pan using a fork or tongs. Stir in 1/2 cup buffalo sauce and 1/2 cup ranch dressing. Let the mixture simmer over medium heat for 1-2 minutes to blend the flavors.
- Step 4: On a large baking sheet, spread out a single layer of corn tortilla chips evenly. This prevents sogginess by allowing heat to circulate properly.
- Step 5: Evenly top the chips with the buffalo chicken mixture and 1 cup shredded Colby Jack cheese. Spread toppings to cover all chips to ensure melting throughout.
- Step 6: Place the baking sheet in the preheated oven. Bake for 5-7 minutes until the cheese is fully melted. Watch closely to prevent burning, rotating the baking sheet halfway through if you notice uneven melting.
- Step 7: Remove from oven and immediately sprinkle with sliced green onions. Serve warm. Offering additional ranch or blue cheese dressing on the side is recommended for dipping.
Notes
- Room Temperature: Store leftover nachos in an airtight container at room temperature for up to 2 days while preserving crunch and flavor.
- Refrigeration: Refrigerate in an airtight container for up to 4 days. Reheat in the oven to maintain crispness.
- Freezing: Wrap nachos tightly in plastic wrap and place in a freezer bag. Freeze for up to 1 month. Thaw overnight before reheating.
- Reheat leftovers in an oven preheated to 350°F (177°C) for 10 minutes to regain crispness and heat evenly.
- If cheese is not melting after 5 minutes, increase the oven temperature to 425°F (218°C) for better results.
- To prevent soggy chips, bake tortilla chips alone for 3 minutes before adding chicken and cheese.
- Reduce spiciness by adding 2 tablespoons ranch dressing during simmering if buffalo sauce is too hot.
- Rotate baking sheet halfway through baking to ensure all nachos receive even heat and melting.
- Serve with veggie sticks, buffalo-flavored popcorn, or celery sticks with ranch on the side.
- Pair with a crisp garden salad for balance.
- Additional toppings can include extra ranch dressing, sliced jalapeños, blue cheese dressing, fresh cilantro, or lime drizzle.
- Swap shredded rotisserie chicken for cooked chicken breast to save prep time. Canned chicken is a quick substitute when needed.
- Use a combination of shredded cheddar and Monterey Jack cheese for flavor and melt quality. For stretchier cheese, substitute Monterey Jack with mozzarella.
- For a bolder cheese flavor, add crumbled blue cheese or feta as an alternative. Omit cheese entirely if desired.
- Select medium or hot buffalo sauce based on preferred heat level. Frank’s RedHot is a typical choice. For milder sauce, use mild buffalo sauce.
- Use sturdy, thick corn tortilla chips that hold toppings well; homemade chips are ideal. For gluten-free diets, select certified gluten-free brands.
- Slice only the green tops of green onions for a milder flavor; finely diced red onions may be used as a substitute.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Chicken: Use shredded rotisserie chicken for a juicy base. It’s tender and flavorful, saving you time on cooking. If you’re in a pinch, canned chicken is a quick substitute.
- Buffalo sauce: Choose a medium or hot sauce based on your spice preference. Frank’s RedHot is a classic. This adds the signature tangy heat to your nachos. For a milder kick, opt for a mild sauce.
- Cheddar cheese: Sharp or medium cheddar melts beautifully and gives that classic flavor. Shred your own for better texture; pre-shredded varieties often contain anti-clumping agents. If needed, use pepper jack for extra spice.
- Monterey Jack cheese: This cheese adds creaminess and a mild flavor. Shredded Monterey Jack blends well with cheddar. You can swap it for mozzarella if you desire a stretchier texture.
- Tortilla chips: Look for thick, sturdy chips that can hold up to toppings without getting soggy. Homemade chips are a great option! If gluten-free, choose certified gluten-free brands.
- Green onions: Sliced green onions provide a fresh crunch and a pop of color. Use just the green tops for milder flavor. For substitution, finely diced red onion works in a pinch.
- Blue cheese: This cheese adds a bold flavor and contrasting creaminess. Crumbled blue cheese is ideal, but feta can be used for a milder taste. If you want no cheese, skip it completely.
- Sour cream: This balances the heat of the buffalo sauce with its creamy texture. Opt for full-fat sour cream for the best results; Greek yogurt is a fitting alternative, adding protein.
Recipe Tips
- If your cheese isn’t melting, check 5 minutes into baking and increase the oven temperature to 425°F for better results.
- For soggy chips, layer corn tortilla chips evenly and bake for 3 minutes before adding toppings to keep them crisp.
- If the buffalo sauce is too spicy, mix in 2 tablespoons of ranch dressing during simmering to cut the heat effectively.
- For unevenly melted cheese, rotate the baking sheet halfway through baking to ensure all nachos receive equal heat.
- If you have leftovers, store them in an airtight container for up to 3 days and reheat at 350°F for 10 minutes.
Serving Suggestions
Serve with a side of veggie sticks or buffalo-flavored popcorn. Pair with a crisp garden salad or celery sticks with ranch dressing.
Use to make chicken wraps or sliders. Add to quesadillas for a satisfying twist or for stuffed peppers with cheese.
Top with extra ranch dressing or sliced jalapeños. Drizzle with blue cheese dressing or serve with fresh cilantro and lime.
Recipe variations
- You can use shredded rotisserie chicken in place of chicken breast for buffalo chicken nachos. Add 1 lb of chicken, then toss with 1/2 cup buffalo sauce and 1/2 cup ranch dressing before layering.
- Add extra flavor by mixing 1 teaspoon garlic powder and 1/2 teaspoon smoked paprika into the buffalo sauce and ranch before coating the chicken in the pan over medium heat for 1-2 minutes.
- Either shredded Colby Jack cheese or shredded cheddar cheese can be used. If using cheddar, use 1 cup for a sharper taste. Bake nachos at 400°F until cheese melts, about 5-7 minutes.
- If serving more guests, double the recipe with 2 lbs chicken, 1 cup buffalo sauce, and 1 cup ranch dressing. You can also pair these with BBQ Chicken Mac and Cheese for a filling combo.
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How to Store?
To keep your buffalo chicken nachos fresh and delicious, follow these storage tips:
Room Temperature: Store buffalo chicken nachos in an airtight container at room temperature up to 2 days to maintain crunch and flavor.
Refrigeration: Use an airtight container to refrigerate buffalo chicken nachos up to 4 days. Reheat in the oven to crisp.
Freezing: Wrap buffalo chicken nachos in plastic wrap, place in a freezer bag, and freeze up to 1 month. Thaw overnight.
Other Recipes You’ll Love
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