Buffalo Chicken Nachos (Print version)

Crispy chips layered with buffalo-spiced chicken, melty cheddar and bold toppings for a zesty party snack.

# What you'll need:

01 - 2 cups cooked chicken breast, shredded

02 - 1/3 cup buffalo sauce

03 - 7 oz tortilla chips

04 - 1 1/2 cups shredded cheddar cheese

05 - 1/2 cup shredded mozzarella cheese

06 - 1/4 cup sliced green onions

07 - 1/4 cup diced tomatoes

08 - 1/4 cup crumbled blue cheese (optional)

09 - 1 jalapeño, thinly sliced (optional)

10 - 1/4 cup ranch or blue cheese dressing, for drizzling

01 - Preheat oven to 400°F.

02 - In a mixing bowl, toss the shredded chicken with buffalo sauce until evenly coated.

03 - Spread tortilla chips in an even layer on a large oven-safe platter or baking sheet.

04 - Distribute the buffalo chicken evenly over the tortilla chips.

05 - Sprinkle shredded cheddar and mozzarella cheeses evenly over the top.

06 - Bake for 10–12 minutes, or until the cheese is fully melted and bubbling.

07 - Remove from the oven and top with sliced green onions, diced tomatoes, crumbled blue cheese, and jalapeño slices as desired.

08 - Drizzle with ranch or blue cheese dressing and serve immediately.

01 -

It turns a basic sheet pan into the most fought over platter at any gathering, and you will not have leftovers to worry about.
Everything comes together in half an hour, which means you can pull this off between quarters of a game without breaking a sweat.

02 -

Do not walk away during those last two minutes of baking, because the line between perfectly melted cheese and scorched chips is dangerously thin.
Soggy nachos happen when you pile wet toppings on too early, so keep everything like tomatoes and dressing for the very end after the oven.

03 -

Use a mix of cheeses rather than just one, because the blend of sharp cheddar flavor with mozzarella stretch is what makes restaurant nachos better than homemade ones.
Rotisserie chicken is not cheating, it is strategy, and it shreds effortlessly with two forks while still warm.