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A close-up of a cast-iron skillet filled with loaded chicken nachos, topped with melted cheese, tomatoes, and green onions.

Ultimate Buffalo Chicken Nachos

Spice up your snack game with these loaded buffalo chicken nachos! Crispy tortilla chips piled high with tender buffalo-tossed chicken, melted cheeses, and a cooling ranch drizzle, perfect for game day or a fun weeknight meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Main Course, Snack
Cuisine: American, Mexican
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

For the Buffalo Chicken
  • 1.5 lbs Boneless, skinless chicken breasts about 2-3 large breasts
  • 1 tbsp Olive oil
  • 1/2 tsp Garlic powder
  • 1/2 tsp Paprika
  • 1/4 tsp Salt
  • 1/4 tsp Black pepper
  • 1/2 cup Buffalo wing sauce such as Frank's RedHot Buffalo Wing Sauce
For the Nachos Assembly
  • 16 oz Sturdy tortilla chips 1 large bag
  • 2 cups Shredded Monterey Jack cheese or Pepper Jack for extra heat
  • 1 cup Shredded sharp cheddar cheese
  • 1/4 cup Blue cheese crumbles optional, but highly recommended
  • 1/4 cup Red onion thinly sliced or finely diced
  • 1 Jalapeño fresh, thinly sliced (seeds removed for less heat)
For Garnish
  • 1/4 cup Ranch dressing or blue cheese dressing, for drizzling
  • 2 tbsp Green onions sliced
  • 2 tbsp Fresh cilantro chopped

Equipment

  • Large baking sheet
  • Aluminum Foil or Parchment Paper
  • Mixing bowls
  • Meat Shredders (optional)

Method
 

Prepare the Buffalo Chicken
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper.
  2. Pat the chicken breasts dry with paper towels. In a medium bowl, toss the chicken with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated.
  3. Place the seasoned chicken breasts on the prepared baking sheet. Bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). (Alternatively, you can air fry at 375°F (190°C) for 15-18 minutes, flipping halfway).
  4. Remove chicken from the oven and let it rest for 5 minutes. Using two forks or meat shredders, shred the chicken into bite-sized pieces. Transfer the shredded chicken to a clean bowl, pour in the buffalo wing sauce, and toss until the chicken is thoroughly coated.
Assemble and Bake the Nachos
  1. Arrange about half of the tortilla chips in a single layer on a large, clean baking sheet. Sprinkle with half of the Monterey Jack and cheddar cheeses, then scatter half of the buffalo chicken over the cheese.
  2. Repeat with the remaining chips, cheeses, and buffalo chicken, creating a second layer. Top evenly with the blue cheese crumbles (if using), sliced red onion, and jalapeño slices.
  3. Place the baking sheet in the preheated oven and bake for 8-12 minutes, or until the cheeses are melted and bubbly and the chips are slightly golden at the edges. For extra crispiness and browning, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
Garnish and Serve
  1. Carefully remove the nachos from the oven. Drizzle generously with ranch or blue cheese dressing. Garnish with sliced green onions and fresh chopped cilantro.
  2. Serve immediately and enjoy your ultimate buffalo chicken nachos!

Notes

For quicker prep, use a pre-cooked rotisserie chicken. Simply shred the meat and toss with buffalo sauce. Adjust the amount of jalapeño and buffalo sauce to your desired spice level. Leftover nachos can be stored in an airtight container in the refrigerator for up to 2 days, but are best enjoyed fresh.