Buffalo Chicken Nachos Easy (Print-Friendly Version)
Bold buffalo chicken, melted cheese, and crunchy chips—simple, spicy, and perfect for gatherings.
# What You’ll Need to Make This:
→ Protein
01 -
450 g boneless, skinless chicken breast
→ Dressing & Sauce
02 -
120 ml buffalo sauce
03 -
120 ml ranch dressing
→ Base & Cheese
04 -
1 bag (285-425 g) corn tortilla chips
05 -
110 g shredded Colby Jack cheese
→ Vegetables
06 -
2-3 green onions, thinly sliced
→ Oils & Seasonings
07 -
15 ml olive oil
08 -
Salt, to taste
09 -
Black pepper, to taste
# How to Prepare:
01 -
Preheat oven to 200°C. Line a large rimmed baking sheet with foil for easy cleanup, if desired.
02 -
In a large sauté pan, heat olive oil over medium heat. Add chicken breast, season with salt and pepper, and cook for 10-12 minutes or until fully cooked and no longer pink inside. Remove from pan and shred using two forks.
03 -
Return shredded chicken to the pan. Stir in buffalo sauce and ranch dressing, mixing until chicken is evenly coated. Simmer for 1-2 minutes to blend flavors.
04 -
Spread tortilla chips in an even layer on the prepared baking sheet. Distribute the buffalo chicken mixture evenly over the chips. Sprinkle with shredded Colby Jack cheese.
05 -
Bake in the preheated oven for 5-7 minutes, or until the cheese is fully melted.
06 -
Remove baking sheet from oven and immediately top nachos with sliced green onions. Serve warm, optionally with extra ranch dressing on the side.
# Extra Tips:
01 -
For best results, serve immediately after baking to maintain crispness of the chips.