These buffalo chicken nachos combine two beloved favorites into one irresistible dish!
I’m talking crispy tortilla chips piled high with tender, tangy buffalo chicken, melted cheese, and all the fixings. Every bite is savory, spicy, creamy, and crunchy all at once.
I love that these come together so quickly. And don’t even get me started on the cheesy goodness.
Once you pull them out of the oven and see that bubbly, golden cheese, it’s game over!
Why You’ll Love These Buffalo Chicken Nachos
Full of flavor: The combination of buffalo sauce, blue cheese, melty cheese, and fresh toppings creates an addictive blend of heat, coolness, and crunch.
Time-Saver: Using pre-cooked rotisserie chicken and simple assembly methods means you can whip up this dish in under 20 minutes.
Customizable Toppings: Easily adapt the recipe to suit your preferences. Swap blue cheese for ranch, add extra heat with hot buffalo sauce, or include more fresh veggies.
Crowd-Pleaser: These nachos are a guaranteed hit at gatherings. They’re perfect for game nights, potlucks, or casual get-togethers.
Ingredients
- Shredded Rotisserie Chicken: This pre-cooked, tender chicken is rich in flavor and easy to shred.
- Buffalo Sauce: It adds bold, zesty flavor to chicken and is available in heat levels ranging from mild to extra hot.
- Ranch or Blue Cheese Dressing: This creamy and cooling sauce balances the heat of the buffalo sauce while adding tangy flavor.
- Tortilla Chips: These crispy, corn-based chips provide a sturdy base for nachos.
- Shredded Cheese: Choose from sharp cheddar for bold flavor, smooth Monterey Jack for a creamier touch, or a Mexican blend for a more complex taste.
- Fresh Toppings: A vibrant mix of ingredients, including juicy tomatoes, red onions, black olives, pickled jalapeños, and cilantro, adds flavor, texture, and visual appeal.
- Avocado: It enhances the dish with a smooth texture, healthy fats, and a mild buttery flavor.
- Lime Wedges: These fresh, citrusy garnishes brighten the dish.
How to Make Buffalo Chicken Nachos
These nachos are about as easy as it gets!
1. Prepare the oven. Preheat your oven to 400°F. Line a large-rimmed baking sheet with foil and lightly spray the foil with cooking spray to prevent sticking.
2. Prepare the buffalo chicken. In a large sauté pan over medium heat, combine the shredded chicken, buffalo sauce, and ranch (or blue cheese) dressing. Stir well to coat the chicken evenly. Simmer for 1-2 minutes, stirring frequently, to blend the flavors. Remove from heat and set aside.
3. Assemble the nachos. Spread the tortilla chips evenly across the prepared baking sheet. Avoid overlapping too much to ensure all chips get toppings. Spoon the buffalo chicken mixture evenly over the tortilla chips, ensuring good coverage. Sprinkle the shredded cheese evenly over the chicken mixture.
4. Bake. Place the baking sheet in the oven and bake for 5-7 minutes or until the cheese is fully melted and bubbling.
5. Add the fresh toppings. Remove the nachos from the oven and immediately top with the diced tomatoes, red onions, black olives, pickled jalapeños, and chopped cilantro. Add the avocado slices and a squeeze of fresh lime juice if desired.
6. Drizzle and serve. For extra flavor, drizzle additional buffalo sauce or ranch/blue cheese dressing over the nachos. Serve immediately while the cheese is hot and gooey.
Tips for the Best Buffalo Chicken Nachos
For picture-perfect nachos, follow these tips.
- Choose the best chips. Use thick, restaurant-style tortilla chips that can support heavy toppings without breaking. Avoid thin chips that will become soggy quickly.
- Grate your own cheese. Use freshly grated cheese rather than pre-shredded for better melting, and avoid cheese with high moisture content.
- Put in the prep work. Have all toppings chopped and ready before starting assembly, as timing is crucial for serving hot nachos with fresh toppings.
- Spice them up or down. Adjust the spice intensity by choosing mild, medium, or hot buffalo sauce, and add extra ranch or blue cheese dressing to cool down the heat.
- Work some batch bliss. Make nachos in smaller batches if serving over time, as nachos are best consumed immediately after preparation.
- Tailor your toppings. Add bacon crumbles for smokiness, drizzle with sour cream for cooling or swap olives for corn or beans. You can also sprinkle blue cheese crumbles instead of sauce for a more authentic buffalo wing experience.
- Have fun with variations. Create variety by swapping buffalo sauce for BBQ sauce, using pulled pork instead of chicken, or adding pineapple for a sweet-and-spicy twist. Experiment with different cheeses like Pepper Jack for extra heat!
How to Store
Buffalo chicken nachos are best served fresh, but you can store and prepare the buffalo chicken mixture ahead of time for convenience. Here’s how to handle storage and reheating.
To Store: Place the cooled buffalo chicken mixture in an air-tight container in the refrigerator for up to 3-4 days.
To Freeze: Transfer the cooled buffalo chicken mixture to a freezer-safe container or zip-top bag and freeze for up to 3 months.
To Reheat: Warm the buffalo chicken mixture in a skillet over low heat. Add a few tablespoons of water if needed to loosen up the sauce.
Buffalo Chicken Nachos
6
servings10
minutes10
minutes618
kcalThese buffalo chicken nachos are a tasty twist on a classic! Load them up with spicy chicken, blue cheese, and all of your favorite toppings.
Ingredients
- For the Buffalo Chicken:
2 cups shredded rotisserie chicken
1/2 cup buffalo sauce (mild, medium, or hot, depending on preference)
1/2 cup ranch or blue cheese dressing
- For Assembly:
1 bag tortilla chips (thick and sturdy)
2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
1/4 cup diced tomatoes
1/4 cup diced red onions
1/4 cup sliced black olives
1/4 cup pickled jalapeños
1 tablespoon chopped fresh cilantro
1 avocado, diced or sliced
Lime wedges, for serving
Instructions
- Preheat your oven to 400°F. Line a large-rimmed baking sheet with foil and lightly spray the foil with cooking spray to prevent sticking.
- In a large sauté pan over medium heat, combine the shredded chicken, buffalo sauce, and ranch (or blue cheese) dressing. Stir well to coat the chicken evenly. Simmer for 1-2 minutes, stirring frequently, to blend the flavors. Remove from heat and set aside.
- Spread the tortilla chips evenly across the prepared baking sheet. Avoid overlapping too much to ensure all chips get toppings. Spoon the buffalo chicken mixture evenly over the tortilla chips, ensuring good coverage. Sprinkle the shredded cheese evenly over the chicken mixture.
- Place the baking sheet in the oven and bake for 5-7 minutes or until the cheese is fully melted and bubbling.
- Remove the nachos from the oven and immediately top with diced tomatoes, red onions, black olives, pickled jalapeños, and chopped cilantro. Add avocado slices and a squeeze of fresh lime juice if desired.
- For extra flavor, drizzle additional buffalo sauce or ranch/blue cheese dressing over the nachos. Serve immediately while the cheese is hot and gooey.
Notes
- Use sturdy tortilla chips to prevent breaking under the toppings.
- Use sturdy tortilla chips to prevent breaking under the toppings.
- For extra convenience, prep the buffalo chicken mixture ahead of time and refrigerate. Reheat gently before assembling the nachos.
