Buffalo Chicken Nachos Recipe
Sheet-pan nachos piled with spicy Buffalo chicken, melty cheeses, and cool ranch. A fast, crowd-pleasing game-day snack.
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Servings:
Ingredients
Main Ingredients
- 12 oz sturdy tortilla chips
- 2 cups cooked shredded chicken
- 0.5 cup cayenne pepper hot sauce
- 2 tbsp unsalted butter, melted
- 0.75 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp smoked paprika
- 0.5 tsp kosher salt adjust to taste
- 0.25 tsp black pepper
- 1.5 cups shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar cheese
- 0.25 cup blue cheese crumbles optional
- 0.25 cup sliced pickled jalapeños
- 0.5 cup sliced green onions
- 0.5 cup diced celery
- 0.25 cup ranch dressing
- 0.25 cup chopped fresh cilantro optional
Instructions
Preparation Steps
- Preheat oven to 400°F. Line a large sheet pan with foil or parchment. Spread chips in an even layer.
- Melt butter gently. Whisk in hot sauce, garlic powder, onion powder, paprika, salt, and pepper until smooth.
- Toss warm sauce with shredded chicken, using about half, until evenly coated.
- Layer half the chips, chicken, and cheeses on the pan; repeat to create a second layer.
- Bake until cheese is melting and edges crisp, 10–12 minutes.
- Drizzle remaining buffalo sauce and ranch. Scatter jalapeños, green onions, celery, blue cheese, and cilantro.
- Serve hot right from the pan. Add extra sauce or ranch to taste.
Notes
Swap ranch with blue cheese dressing for a bolder bite, or add diced tomatoes for freshness. For make-ahead, mix the buffalo chicken up to 2 days early and reheat gently before assembling. Bake just before serving for best crunch.
This recipe is an original creation inspired by classic Buffalo Chicken Nachos Recipe flavors. All ingredient ratios and instructions are independently developed.