Buffalo Chicken Nachos (Printable)

Spicy buffalo chicken and melted cheese over crispy chips, finished with green onions, tomatoes and ranch.

# 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 your 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 to 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 if desired, and jalapeño slices.

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

01 -

It takes thirty minutes from fridge to table and most of that is oven time you can spend doing literally anything else.
The combination of cheddar and mozzarella gives you both sharp flavor and that impossible to resist cheese pull everyone photographs.

02 -

Do not walk away during the last two minutes of baking because cheese goes from perfectly melted to burnt in what feels like a personal betrayal.
Letting the nachos sit too long before serving means the bottom chips steam and lose their crunch, so timing really is everything.

03 -

Shred your own cheese from a block instead of buying pre shredded since the anti caking powder on bagged cheese prevents it from melting smoothly.
Warm the buffalo sauce slightly before tossing with the chicken so it coats more evenly and the flavors bloom into every strand.