Buffalo Chicken Nachos (Print)
Tangy buffalo chicken piled over cheesy tortillas and crunchy chips—spicy, easy, hits the spot for a crowd.
# Ingredients:
→ Protein
01 -
450 g chicken breast without skin or bones
→ Dressing & Sauce
02 -
120 ml ranch
03 -
120 ml buffalo wing sauce
→ Base & Cheese
04 -
1 bag (285-425 g) corn chips
05 -
110 g Colby Jack cheese, shredded
→ Vegetables
06 -
2-3 green onions, sliced thin
→ Oils & Seasonings
07 -
15 ml olive oil
08 -
Black pepper, add as you like
09 -
Salt, throw in as needed
# Steps:
01 -
Set the oven at 200°C. Cover a big baking sheet with foil if you don’t want to wash a bunch later.
02 -
Pour olive oil in a large sauté pan on medium. Toss in the chicken, sprinkle salt and pepper, then cook for around 10-12 minutes so it’s cooked through and white inside. Pull out the chicken and shred it up with two forks.
03 -
Put your shredded chicken back in the pan. Add buffalo sauce and ranch and mix everything till the chicken’s covered in sauciness. Let it bubble for a couple minutes so the flavors come together.
04 -
Lay out the tortilla chips on the lined baking sheet. Toss the saucy chicken all over the chips. Sprinkle the shredded Colby Jack right on top.
05 -
Pop the nachos in your hot oven for 5-7 minutes, just enough for the cheese to get nice and melty.
06 -
Once you take them out, scatter the sliced green onions over the top. Eat while it’s hot, and feel free to dip or drizzle with extra ranch.
# Notes:
01 -
Chow down right away so the chips stay snappy and don’t get soggy.