Buffalo Chicken Nachos with Ranch (Printable Version)

Crispy chips piled with spicy buffalo chicken, melted cheese, and ranch drizzle—ideal for game day entertaining.

# What You Need:

→ Chicken

01 - 2 cups cooked shredded chicken breast
02 - 1/3 cup buffalo wing sauce

→ Nachos

03 - 7 oz tortilla chips
04 - 1 1/2 cups shredded cheddar cheese
05 - 1/2 cup shredded Monterey Jack cheese

→ Toppings

06 - 1/4 cup sliced green onions
07 - 1/4 cup diced celery
08 - 1/4 cup diced tomatoes, optional
09 - 2 tablespoons chopped fresh cilantro, optional

→ Ranch Drizzle

10 - 1/3 cup ranch dressing

# How To Make:

01 - Preheat oven to 400°F (200°C).
02 - In a medium bowl, toss the shredded chicken with buffalo wing sauce until well coated.
03 - Spread tortilla chips evenly on a large oven-safe platter or baking sheet lined with parchment paper.
04 - Scatter the buffalo chicken evenly over the chips.
05 - Sprinkle both cheddar and Monterey Jack cheeses evenly over the chicken and chips.
06 - Bake for 8 to 10 minutes, or until cheese is melted and bubbling.
07 - Remove from oven and drizzle ranch dressing over the hot nachos.
08 - Top with green onions, diced celery, tomatoes, and cilantro as desired.
09 - Serve immediately while hot.

# Expert Suggestions:

01 -
  • It comes together in the time it takes to preheat your oven and find a clean baking sheet.
  • The contrast between hot, tangy chicken and cool ranch makes every bite feel balanced and crave-worthy.
  • You can double or triple the recipe without any extra skill, just a bigger pan.
  • Leftovers reheat surprisingly well if you use the oven instead of the microwave.
02 -
  • If you pile the chips too high, the bottom layer turns soggy, so spread them out and use two pans if you need to.
  • Add the ranch after baking, not before, or it will break and turn oily under the heat.
  • Dont skip the celery, it sounds random but it gives you that classic buffalo wing experience in nacho form.
03 -
  • Always taste your buffalo sauce before tossing the chicken, some brands are way hotter than others and you can adjust the amount.
  • If you want restaurant-level cheese pull, add a handful of low-moisture mozzarella to your cheese blend.
  • Let the nachos rest for 30 seconds after pulling them from the oven so the cheese sets just slightly, it makes them easier to scoop without everything sliding off.
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