Description
Crunchy chips loaded with spicy buffalo chicken and melty cheese these nachos are what game day dreams are made of. Your friends might fight over the last bite.
Ingredients
Scale
- 2 cups cooked chicken, shredded (about 2 medium chicken breasts)
- ½ cup buffalo sauce (like Frank’s RedHot)
- 1 tablespoon butter, melted
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 12 oz tortilla chips (about 1 standard-sized bag)
- 2 cups shredded cheese (Mexican blend or a mix of cheddar and Monterey Jack)
- ¼ cup blue cheese crumbles (optional)
- ⅓ cup ranch or blue cheese dressing for drizzling
- 3 green onions, thinly sliced
- ¼ cup diced celery
- ¼ cup diced red onion
- 2–3 tablespoons chopped fresh cilantro
- 1 jalapeño, thinly sliced (seeds removed for less heat)
- Sour cream for serving (optional)
Instructions
- Preheat oven to 375°F (190°C). In a medium bowl, combine shredded chicken with melted butter, buffalo sauce, garlic powder, and onion powder until evenly coated.
- Line a large baking sheet or oven-safe skillet with parchment paper for easy cleanup.
- Spread half the tortilla chips in an even layer on your prepared surface. Top with half of the buffalo chicken mixture and half of the shredded cheese.
- Add remaining chips as a second layer. Distribute remaining buffalo chicken and cheese on top.
- Bake for 8-10 minutes, or until cheese is completely melted and bubbling. For extra crispiness, broil for the final minute, watching carefully.
- Remove from oven and immediately top with diced celery, red onion, green onions, jalapeños, and cilantro.
- Drizzle with ranch or blue cheese dressing in a zigzag pattern. Add sour cream if desired.
- Serve immediately while hot and crispy for the best experience.