These Buffalo Chicken Nachos are the ultimate game-day snack. Crispy tortilla chips are layered with spicy shredded chicken, melted cheese, and cool toppings for the perfect flavor balance. This crowd-pleasing recipe delivers big taste with minimal effort.
If you're looking for the perfect Buffalo Chicken Nachos, you're in the right place. Whether you love Dinner Ideas or want to explore our Chicken collection, we've got you covered.
Why You’ll Love This Buffalo Chicken Nachos
- Balanced Heat: Spicy buffalo sauce is cooled by creamy toppings.
- Great Texture: Enjoy crunch, tenderness, and gooey cheese in every bite.
- Easy to Customize: Swap cheeses, sauces, or add your favorite extras.
- Crowd-Pleasing: A shareable centerpiece that disappears fast.
Ingredients & Tools
- 1 lb boneless, skinless chicken breasts or thighs
- 1/2 cup buffalo hot sauce (like Frank’s RedHot)
- 2 tbsp unsalted butter, melted
- 1 (13-oz) bag sturdy tortilla chips
- 8 oz Monterey Jack cheese, shredded
- 4 oz sharp cheddar cheese, shredded
- 1/2 cup crumbled blue cheese or ranch dressing
- 1/2 cup sour cream
- 2 celery stalks, finely chopped
- 1/4 cup red onion, finely diced
- 2 tbsp fresh cilantro or chives, chopped
- 1 jalapeño, thinly sliced (optional, for extra heat)
Tools: Large baking sheet, parchment paper, two medium mixing bowls, saucepan, two forks for shredding.
Notes: Use sturdy tortilla chips to prevent sogginess, and shred cheese from a block for better melt.
Nutrition (per serving)
| Calories: | 610 kcal |
| Protein: | 32 g |
| Fat: | 35 g |
| Carbs: | 42 g |
| Fiber: | 3 g |
Serves: 4-6 | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip the butter in the sauce. Melting the butter with the buffalo sauce isn’t just for show—it adds a rich, smooth quality that tames the vinegar’s sharpness and helps the sauce cling beautifully to the chicken. It creates a more rounded, cohesive flavor profile.
- Shred your own cheese, please! Pre-shredded bags contain anti-caking agents like potato starch or cellulose, which can prevent your cheese from melting into that perfect, velvety pool. Taking two extra minutes to shred a block of cheese is the single biggest upgrade for meltability.
- Choose your chips wisely. A thin, delicate chip will turn to mush the second it hits the hot chicken and cheese. Look for a restaurant-style or “thick and sturdy” tortilla chip. They act as a solid foundation that holds up to the weight and moisture of all the toppings.
- Get your toppings prepped and cold. Having your sour cream, blue cheese, celery, and herbs chilled and ready to go is key. The contrast between the piping hot nachos and the cold, creamy toppings is a huge part of the magic, so don’t add them until the very last second before serving.
How to Make Buffalo Chicken Nachos
Step 1: First, let’s get that chicken cooked and sauced. You can poach, bake, or even use a store-bought rotisserie chicken to save time. If you’re cooking it fresh, place the chicken in a saucepan and cover it with water or broth. Bring it to a gentle simmer, cover, and cook for about 15-20 minutes, or until the internal temperature reaches 165°F. While that’s happening, whisk together the buffalo hot sauce and melted butter in a separate bowl. This is your flavor powerhouse.
Step 2: Once the chicken is cooked through, transfer it to a clean bowl and let it rest for a few minutes until it’s cool enough to handle. Now, use two forks to shred it—one to hold the chicken steady and the other to pull the meat apart. You’ll get lovely, tender strands. Pour your prepared buffalo sauce over the shredded chicken and toss it thoroughly until every piece is coated in that glorious orange-red hue. The aroma at this point is just incredible.
Step 3: Time to build our masterpiece! Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper. This isn’t just for easy cleanup—it also prevents the chips on the bottom from scorching. Spread half of the bag of tortilla chips in a single, even layer on the sheet. You don’t want huge piles; a little overlap is fine, but an even layer ensures every chip gets some love.
Step 4: Now for the first layer of cheesy goodness. Sprinkle half of your shredded Monterey Jack and cheddar cheese blend over the first layer of chips. Then, scatter half of your saucy buffalo chicken evenly across the chips. The trick is to distribute everything as evenly as possible—no one wants a chip with no toppings! Repeat the process with the remaining chips, cheese, and chicken to create a second, glorious layer.
Step 5: Carefully place the loaded baking sheet into the preheated oven. Bake for 10-15 minutes, but keep a close eye on it. You’re looking for the cheese to be completely melted, bubbly, and possibly just starting to get a few golden-brown spots. The chips around the edges should be a deep golden color. The smell will be absolutely intoxicating.
Step 6: The final, crucial step: the cold toppings. As soon as the nachos come out of the oven, it’s time to dress them. Dollop the sour cream and sprinkle the blue cheese crumbles (or drizzle the ranch) all over the top. Then, immediately scatter the finely chopped celery, red onion, fresh cilantro, and jalapeño slices if you’re using them. This immediate contrast of hot and cold, creamy and crisp, is what makes these nachos truly next-level. Serve immediately and watch them vanish.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Freezer: Not recommended; chips become soggy upon thawing.
- Reviving: Reheat on a baking sheet at 375°F for 5–8 minutes; add fresh cold toppings after.
Serving Suggestions
Complementary Dishes
- A simple, crisp coleslaw — The cool, creamy, and slightly sweet slaw provides a refreshing counterpoint to the spicy, rich nachos, cleansing the palate between bites.
- Chilled vegetable sticks with dip — A platter of carrot, cucumber, and bell pepper sticks with a cool dill or Greek yogurt dip offers a light, hydrating crunch that balances the meal.
- Classic potato salad — Its creamy, savory, and slightly tangy profile is a comforting and familiar side that complements the bold flavors without competing with them.
Drinks
- A frosty, light lager or pilsner — The crisp, clean, and slightly bitter notes of a cold beer are fantastic at cutting through the richness and spice of the buffalo sauce and cheese.
- Sparkling water with lime — The effervescence and citrus zing are incredibly refreshing and help reset your taste buds, making each bite of nacho taste as vibrant as the first.
- A tangy Michelada — If you’re sticking with the spicy theme, this beer-based cocktail with lime, hot sauce, and spices amplifies the fiesta vibe and stands up to the powerful flavors.
Something Sweet
- Mini cinnamon sugar churro bites — The warm, cinnamony sweetness and fried-dough texture are a delightful and playful way to end the meal on a high note after all that savory spice.
- A cool scoop of vanilla ice cream — It’s the ultimate simple pleasure. The cold, creamy vanilla is the perfect soothing agent for your palate after the buffalo heat.
- <
Buffalo Chicken Nachos
Make the ultimate Buffalo Chicken Nachos with this easy recipe. Perfectly spicy, cheesy, and loaded with flavor. Get the step-by-step guide now!
Ingredients
For the Buffalo Chicken Nachos
-
1 lb boneless, skinless chicken breasts or thighs
-
1/2 cup buffalo hot sauce (like Frank's RedHot)
-
2 tbsp unsalted butter (melted)
-
1 bag sturdy tortilla chips (13-oz)
-
8 oz Monterey Jack cheese (shredded)
-
4 oz sharp cheddar cheese (shredded)
-
1/2 cup crumbled blue cheese or ranch dressing
-
1/2 cup sour cream
-
2 stalks celery (finely chopped)
-
1/4 cup red onion (finely diced)
-
2 tbsp fresh cilantro or chives (chopped)
-
1 jalapeño (thinly sliced, optional, for extra heat)
Instructions
-
First, let's get that chicken cooked and sauced. You can poach, bake, or even use a store-bought rotisserie chicken to save time. If you're cooking it fresh, place the chicken in a saucepan and cover it with water or broth. Bring it to a gentle simmer, cover, and cook for about 15-20 minutes, or until the internal temperature reaches 165°F. While that's happening, whisk together the buffalo hot sauce and melted butter in a separate bowl. This is your flavor powerhouse.01
-
Once the chicken is cooked through, transfer it to a clean bowl and let it rest for a few minutes until it's cool enough to handle. Now, use two forks to shred it—one to hold the chicken steady and the other to pull the meat apart. You’ll get lovely, tender strands. Pour your prepared buffalo sauce over the shredded chicken and toss it thoroughly until every piece is coated in that glorious orange-red hue. The aroma at this point is just incredible.02
-
Time to build our masterpiece! Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper. This isn't just for easy cleanup—it also prevents the chips on the bottom from scorching. Spread half of the bag of tortilla chips in a single, even layer on the sheet. You don't want huge piles; a little overlap is fine, but an even layer ensures every chip gets some love.03
-
Now for the first layer of cheesy goodness. Sprinkle half of your shredded Monterey Jack and cheddar cheese blend over the first layer of chips. Then, scatter half of your saucy buffalo chicken evenly across the chips. The trick is to distribute everything as evenly as possible—no one wants a chip with no toppings! Repeat the process with the remaining chips, cheese, and chicken to create a second, glorious layer.04
-
Carefully place the loaded baking sheet into the preheated oven. Bake for 10-15 minutes, but keep a close eye on it. You're looking for the cheese to be completely melted, bubbly, and possibly just starting to get a few golden-brown spots. The chips around the edges should be a deep golden color. The smell will be absolutely intoxicating.05
-
The final, crucial step: the cold toppings. As soon as the nachos come out of the oven, it's time to dress them. Dollop the sour cream and sprinkle the blue cheese crumbles (or drizzle the ranch) all over the top. Then, immediately scatter the finely chopped celery, red onion, fresh cilantro, and jalapeño slices if you're using them. This immediate contrast of hot and cold, creamy and crisp, is what makes these nachos truly next-level. Serve immediately and watch them vanish.06
Not what you're looking for?
