Buffalo Chicken Nachos

These buffalo chicken nachos are super easy to prepare for a crowd! They’re everything you love about buffalo chicken dip, in nacho form.

You’re welcome. I know you’ve been scouring the internet trying to find the perfect appetizer for game day. You want a crowd-pleaser that’s not super difficult to make. A good last minute recipe. Something fun that screams, SUPER BOWL SUNDAY! Well this is it. Meet my Buffalo Chicken Nachos.

I love nachos. But I’m constantly disappointed when I order them at most restaurants. They’re not layered, so you have all the toppings on top with plain tortilla chips underneath. Maybe they’re soggy. Not enough cheese. Or, not enough toppings. That’s why I always prefer to make them at home. I can get them just right.

Using rotisserie chicken makes this recipe extra simple. Just shred it and quickly heat it in a pan with scallion whites and Frank’s Red Hot Seasoning. Then mix it with a little bit of cream cheese and ranch dressing. Spread it onto a third of the tortilla chips and top with cheese. Repeat until all the chips and chicken mixture is used. Then melt in the oven and top with your favorite toppings.

Ingredient Notes:

• Frank’s Red Hot Seasoning – Found at most larger chain grocery stores. Most likely not sold at Whole Foods. Can also be purchased on Amazon, here.
• Ranch Dressing – Use your preferred Ranch. I like the classic Hidden Valley.
• Frank’s Red Hot Sauce – You can use whatever hot sauce you prefer. But when I think buffalo chicken, Frank’s is classic.

Buffalo Chicken Nachos

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Appetizer

Cuisine American

Servings 6

Equipment

• 1 Medium Pan
• Parchment Paper
• 1 Sheet Pan

Ingredients

  

1x2x3x

• 1 tablespoon avocado oil
• 1 bunch scallions thinly sliced, white and dark green parts separated
• 1 rotisserie chicken breast meat shredded, juices reserved, remaining chicken can be used as you wish for another meal
• 2 teaspoons Frank’s Red Hot Seasoning
• 3 tablespoons cream cheese
• 3 tablespoons Ranch dressing plus more for drizzling
• ¼ cup Frank’s Red Hot Sauce plus more for drizzling
• 12 oz. bag tortilla chips
• 4 oz. shredded orange cheddar cheese
• 4 oz. shredded Colby Jack cheese

Instructions

 

• Adjust rack to middle of the oven and preheat to 450°F.
• Heat avocado oil in a medium skillet over medium heat. Add scallion whites and cook for 2-3 minutes, stirring occasionally, until softened. Add chicken and Frank’s Red Hot Seasoning and cook, stirring often, for 30 seconds to 1 minute, until evenly coated and warmed through. Add reserved chicken juices and stir to combine, until evaporated.
• Turn off heat and stir in cream cheese, Ranch dressing, and hot sauce until cream cheese is melted and mixture is evenly combined.
• Spread half the tortilla chips onto a parchment-lined sheet pan. Top with half the chicken mixture, half the cheddar cheese, half the Colby Jack cheese, and half the scallion greens. Repeat with remaining tortilla chips, remaining chicken mixture, remaining cheddar (plus more if desired), and remaining Colby Jack cheese (plus more if desired). Reserve remaining scallion greens to sprinkle on after baking.
• Bake in oven until cheese is melted, 4-6 minutes.
• Drizzle with ranch dressing and hot sauce and sprinkle with remaining scallion greens. Serve hot.

Notes

Chicken mixture can be made up to 2 days ahead of time and stored in an airtight container in the refrigerator. Bring to room temperature before using. 

Once nachos are baked, they are best eaten immediately. However, they can be place into a warm oven to reheat up to 2 hours after serving. 

Keyword bar food, game day, superbowl

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