Buffalo Chicken Nachos are a fun snack that combines crispy chips with spicy chicken, melted cheese, and all your favorite toppings. It’s like a party on a plate!
I love making these for game day! Just pile everything on the chips and bake until gooey—it’s so simple, you’ll want to make them every weekend!
Key Ingredients & Substitutions
Tortilla Chips: Use sturdy chips that can hold up to the toppings. I like using restaurant-style tortilla chips for extra crunch. If you’re looking for a healthier option, try baked tortilla chips or even veggie chips!
Cooked Shredded Chicken: Rotisserie chicken makes this dish quick and easy. If you’re cooking your own, poach or grill chicken breasts for a simple, tasty option. For a vegetarian twist, use shredded jackfruit or crumbled tofu seasoned with buffalo sauce.
Buffalo Wing Sauce: Frank’s RedHot is a classic, but any buffalo sauce will do. You can also make your own by mixing hot sauce with melted butter. For a milder version, use a sweet chili sauce instead.
Cheese: Cheddar is a standard pick, but feel free to mix it up! I often combine mozzarella with pepper jack for a nice kick. Use dairy-free cheese for a vegan option, focusing on brands that melt well.
How Do I Cook the Perfect Nachos Without Soggy Chips?
The key to keeping your nachos crispy is layering the ingredients wisely. Start by spreading a thin layer of chips on your baking tray, then add the chicken and cheese evenly, so each chip gets its fair share. Here’s how:
- Preheat the oven properly; a hot oven helps the cheese melt quickly and evenly.
- Don’t overload with toppings—too much sauce can make the chips soggy. Less is more!
- Use a mix of toppings like ranch or blue cheese dressing after baking to prevent sogginess during baking.
- Serve immediately after coming out of the oven for the best chip texture.
Buffalo Chicken Nachos
Ingredients You’ll Need:
- 1 large bag tortilla chips (about 10-12 ounces)
- 2 cups cooked shredded chicken breast (rotisserie chicken works great)
- 1/2 cup buffalo wing sauce (such as Frank’s RedHot)
- 2 cups shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
- 1/2 cup ranch or blue cheese dressing
- 3 green onions, thinly sliced
- Fresh parsley or cilantro, chopped (optional, for garnish)
- Optional: crumbled blue cheese for extra tang
- Optional: sour cream for drizzling or serving on the side
How Much Time Will You Need?
This delicious recipe takes about 15-20 minutes to prepare and 10-12 minutes to bake in the oven. In just under 30 minutes, you can have a fantastic dish ready for your snack time or a fun gathering!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). A hot oven is crucial for getting that cheese melted nicely!
2. Prepare the Chicken:
In a medium bowl, toss the shredded chicken with buffalo wing sauce until the chicken is well-coated. Make it as spicy as you like by adding more or less sauce!
3. Arrange the Chips:
On a large baking sheet or oven-safe platter lined with parchment paper, spread the tortilla chips evenly. Make sure they are in a single layer so every chip can catch the toppings!
4. Add the Chicken:
Distribute the buffalo chicken evenly over the chips. Try to cover as many chips as possible for a balanced bite.
5. Sprinkle the Cheese:
Generously sprinkle shredded cheddar cheese over the chicken and chips. The more cheese, the better!
6. Bake:
Place the baking sheet in the preheated oven and bake for about 10-12 minutes. Keep an eye on it until the cheese is melted and bubbly.
7. Dress It Up:
Once the nachos are out of the oven, drizzle ranch or blue cheese dressing over the top. Yum!
8. Garnish:
Sprinkle sliced green onions and chopped fresh parsley or cilantro on top for a splash of color and flavor.
9. Optional Additions:
If you’re a blue cheese lover, add crumbled blue cheese for that extra tangy kick.
10. Serve:
Dig in while they’re hot! Serve with extra ranch, blue cheese dressing, or a dollop of sour cream on the side for dipping.
This dish perfectly balances the spicy tang of buffalo sauce with the creamy coolness of ranch or blue cheese, along with the freshness from the green onions. It’s great for parties, game days, or a tasty casual dinner!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just make sure it’s fully thawed before shredding it. To thaw quickly, place it in a sealed plastic bag submerged in cold water for about an hour, or cook it directly from frozen in a slow cooker until fully cooked.
Can I Make These Nachos Ahead of Time?
While it’s best to enjoy nachos fresh, you can prepare the chicken and buffalo sauce in advance. Store them in the refrigerator for up to 3 days. When you’re ready to serve, assemble and bake the nachos for a quick and delicious treat!
How Do I Store Leftover Nachos?
Leftover nachos can be tricky since they may get soggy, but you can store the chicken and chips separately. Keep the chicken in an airtight container in the fridge for up to 3 days, and store the chips in a sealed bag. Reheat the chicken and serve it over fresh chips when you’re ready to enjoy!
What Toppings Can I Add or Substitute?
Feel free to get creative! You can add jalapeños for extra heat, diced tomatoes for freshness, or even avocado slices for a creamy touch. For a vegetarian option, substitute the chicken with black beans or sautéed veggies. The toppings are endless—make it your own!
