Buffalo Chicken Nachos (Printable)
Crunchy chips topped with shredded buffalo chicken, melted cheddar and Monterey Jack, finished with blue cheese and fresh cilantro.
# What You'll Need:
→ Chicken
01 - 2 cups cooked chicken breast, shredded
02 - 1/2 cup Buffalo wing sauce
→ Nachos Base
03 - 7 oz tortilla chips (about 200 g)
→ Cheese
04 - 1 1/2 cups shredded cheddar cheese
05 - 1/2 cup shredded Monterey Jack cheese
→ Toppings
06 - 1/3 cup diced red onion
07 - 1/3 cup sliced jalapeños (optional)
08 - 1/3 cup chopped fresh cilantro
09 - 1/4 cup crumbled blue cheese
10 - 1/2 cup diced tomatoes
11 - 1/2 cup sour cream
12 - 1/4 cup sliced green onions
→ Optional Sides
13 - Buffalo wing sauce for drizzling
14 - Ranch or blue cheese dressing for serving
# Method:
01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper if desired.
02 - In a medium mixing bowl, toss the shredded chicken with 1/2 cup Buffalo wing sauce until evenly coated throughout.
03 - Spread tortilla chips in an even single layer across a large baking sheet or ovenproof platter.
04 - Distribute the sauced shredded chicken evenly over the tortilla chips.
05 - Sprinkle shredded cheddar and Monterey Jack cheese evenly over the chicken layer.
06 - Scatter diced red onion, sliced jalapeños (if using), and half of the chopped cilantro over the cheese.
07 - Bake for 8 to 10 minutes, or until the cheeses are fully melted and bubbling.
08 - Remove from the oven and immediately top with crumbled blue cheese, diced tomatoes, dollops of sour cream, sliced green onions, and the remaining cilantro.
09 - Drizzle with additional Buffalo sauce if desired. Serve immediately with ranch or blue cheese dressing on the side.
# Insider Tips:
01 -
- Rotisserie chicken and store bought Buffalo sauce mean you can pull this together in under thirty minutes without breaking a sweat.
- The combination of sharp cheddar melting into creamy Monterey Jack creates a cheese pull that will make everyone at the table go quiet.
02 -
- Do not walk away during the last few minutes of baking because burnt cheese on nachos is a tragedy that happens in seconds.
- Layering chips, cheese, and chicken in two thinner stacks instead of one towering pile ensures every chip gets coated instead of leaving naked dry chips hiding underneath.
03 -
- Use a rotisserie chicken and shred it while still warm because the meat pulls apart effortlessly and absorbs the Buffalo sauce better than cold chicken ever will.
- Shred your own cheese from a block instead of buying pre shredded bags because the anti caking agents on bagged cheese prevent it from melting into that smooth gooey layer you want.