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These Buffalo Chicken Nachos have turned even my pickiest friends into fans of spicy flavors and they truly disappear fast at every game day party or movie night. This easy appetizer leans into the flavors of classic buffalo wings but transforms them into cheesy shareable nachos that everyone gathers around.
My family started requesting Buffalo Chicken Nachos during playoff season but now we make them for birthdays and whenever friends drop in. The combination never fails.
Ingredients
- Olive oil: brings tenderness and flavor to the chicken look for a mild and fresh bottle for best results
- Chicken breast: delivers lean protein and soaks up buffalo sauce use boneless skinless for quicker cooking
- Salt and pepper: brighten up the chicken choose flaky sea salt for better flavor and fresh cracked black pepper if possible
- Buffalo sauce: brings the signature tangy heat pick a hot sauce with a good balance of spice and acidity
- Ranch dressing: cools down the heat and brings extra creaminess choose a good quality bottled ranch or make from scratch if you have time
- Corn tortilla chips: provide crunch and a sturdy base opt for a thicker chip that can stand up to the toppings
- Shredded colby jack cheese: melts beautifully and gives a mellow richness shred from a block for the best melt
- Green onions: add fresh bite and color pick bunches with crisp bright stalks
Step-by-Step Instructions
- Prepare the Pan:
- Get your oven hot at 400 degrees F and line a large rimmed baking sheet with foil for simple clean up if you like
- Cook the Chicken:
- Place olive oil in a large sauté pan over medium heat then add chicken breast seasoned with salt and pepper Cook for about ten to twelve minutes turning occasionally until the chicken is cooked through and no longer pink inside Remove the chicken from the pan and let it cool slightly
- Shred the Chicken:
- Use two forks to shred the cooked chicken into small pieces so it will layer easily onto the chips and soak up the sauces
- Mix with Sauces:
- Return the shredded chicken to the sauté pan and pour in buffalo sauce and ranch dressing Stir well until every piece is evenly coated Let the mixture simmer on low heat for a minute or two to blend flavors
- Layer the Chips:
- Spread half of your corn tortilla chips on the prepared baking sheet Arrange the buffalo chicken mix evenly over the chips Scatter shredded colby jack cheese across the top and do not forget the rest of the chips and chicken for extra tasty layers
- Bake the Nachos:
- Slide the baking sheet into the oven and bake for five to seven minutes Keep an eye on them until all the cheese is melted and bubbling and the chips have crisped up
- Finish and Serve:
- Remove the pan from the oven Scatter sliced green onions across the top Serve immediately while everything is hot and gooey
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My favorite part of the nachos is how the ranch and buffalo sauce soak into the thickest chips making them tangy creamy and spicy all at once I will always remember making these for my brother’s birthday since he ate half the pan before anyone else had a chance
Storage Tips
Keep leftover nachos in the fridge covered for up to two days If you want to keep chips crisp use an oven or toaster oven at low temp to reheat Avoid microwaving which makes the chips soggy
Ingredient Substitutions
Swap the chicken for leftover rotisserie or even cooked shrimp for seafood fans Use mozzarella or cheddar cheese if you do not have colby jack and a blue cheese dressing for ranch if you prefer a bolder flavor
Serving Suggestions
Top your nachos with extra sliced jalapenos or diced tomatoes Try a drizzle of ranch or blue cheese dressing right before serving Fresh cilantro or avocado slices can make it more refreshing for summer gatherings
Fun Buffalo Nachos Story
Buffalo chicken and ranch dressing are both classics of American food and making nachos with both is like bringing together two party icons People have been combining buffalo wings with all kinds of dishes but I love the nachos version the best because there is a perfect bite in every scoop
Recipe FAQs
- → Can I use rotisserie chicken for this dish?
Absolutely, rotisserie chicken works well. Simply shred and toss in buffalo sauce and ranch before layering over chips.
- → How can I make these nachos less spicy?
Reduce the buffalo sauce or swap for a mild wing sauce. Adding extra ranch also helps balance the heat.
- → What cheese works best here?
Colby jack is recommended for melt and flavor, but cheddar or Monterey jack are also great options.
- → Do I need to bake the nachos or can I use the microwave?
Baking achieves the best texture and melted cheese, but a microwave works in a pinch—just watch the chips don't get soggy.
- → What toppings can I add besides green onions?
Try sliced jalapenos, diced tomatoes, avocado, or a drizzle of extra ranch or blue cheese dressing.