So, Everybody’s Favourite Buffalo Chicken Nachos was my husband’s birthday request. I wasn’t sure if nachos was going to cut it. That was all he wanted, no veg, no salad, no side, unless you count the extra ranch for dipping? This was his birthday, so I obliged. I did sneak in a bowlful of Chunky Guacamole for his mom and I to munch on. She was down visiting and agrees these nachos are delicious.
So, delicious, in fact, the three of us demolished this pan, all that was left was five chips, seriously! Our oldest, Ben, who is not shy when it comes to spice, even helped himself to a decent helping. These have become a favourite in our home, so much so, I’ve made them twice since my hubby’s birthday.
I love when two unexpected meals come together so perfectly, it’s like Taco Pizza, or lasagna soup. Things that might not seem like they’d fit, but end up being a match made in heaven.
In this case, tortilla chips are layered with a mixture of chopped rotisserie chicken, buffalo sauce and ranch dip. This is a mixture so good, you’ll want to eat it with a spoon. Then topped with cheese and corn and repeated until you have a nice tall pile of nachos. Finish with feta, green onions and celery.
Adding the corn was a stroke of genius, ok, maybe that sounds a little over the top, but hear me out. Those golden kernels, burst when you bite down and you get this little pop of juice, that just kicks this whole pan up a notch. While, we’re at it, the celery is a really nice addition. Sure, the tortilla chips are already crunchy, but the celery adds a fresh, crispness that creates a familiar bite.
How to make Everybody’s Favourite Buffalo Chicken Nachos
Stir together a package of Hidden Valley Ranch dressing mix with a container of sour cream and let that sit while you chop the chicken. I like to use rotisserie chicken for these, but you could also cook a couple chicken breasts and cut them nice and fine.
Lay down a layer of tortilla chips, spoon on a third of the buffalo chicken mixture and sprinkle on a third of each the corn kernels and the Colby cheese. Repeat this two more times, then top with the feta cheese and bake until the cheese is melted and chicken is heated through. Remove from the oven and cover with green onions and celery.
Funny thing, I’m not a big fan of chicken wings, but give me anything else buffalo chicken, and I’m in. I love the bite buffalo sauce offers. Mix it with creamy ranch dip and bake it all on top of tortilla chips. Then, smother it in gooey melted cheese, toss in some corn, celery and green onions and you’ve hit snack food jackpot. Give these a go the next time your in the mood for a spicy appetizer. They’re a fun twist and everybody’s favourite!
If you love Everybody’s Favourite Buffalo Chicken Nachos, check out these other delicious recipes, I’m sure they’ll hit the spot:
- Sausage & Crispy Brussel Sprout Flatbread
- Pesto Chicken and Tomato Basil Sliders
- Game Day Bacon Hand Pies
If you get a chance to make this or any other recipe on the blog and want to share. Please feel free to tag @candyjarchronicles or use #candyjarchronicles on Instagram, so I can see your post. I’d love to see what you’re cooking in your kitchen!
Want more? Subscribe to Candy Jar Chronicles to be amongst the first to know about new content, delivered right into your inbox! To subscribe please enter your email in the subscription box located on the right hand side of this page and press subscribe.
Everybody’s Favourite Buffalo Chicken Nachos
A delicious twist on a favourite bar snack. Classic buffalo chicken wings gets a fun makeover into nachos. A creamy ranch and buffalo sauce coats shredded chicken, baked to cheesy perfection and loaded with corn, celery and green onions.
INGREDIENTS
- 1 bag tortilla chips
- 12 oz cooked chicken or the meat from one rotisserie chicken, diced fine
- 1/2 cup Frank's Buffalo Chicken Wing Sauce
- 16 oz sour cream, divided
- 1 pckg Hidden Valley Ranch dressing mix
- 12 oz colby jack cheese, grated
- 2 tbsp butter, melted
- 1/2 cup feta cheese, crumbled
- 1/2 cup fresh corn kernels, about one cob
- 3 green onion tops, sliced fine
- 1 stalk celery
- 1/2 lime, juiced, optional
INSTRUCTIONS
-
Preheat the oven to 425 degrees F.
-
Stir packet of ranch into sour cream to make ranch dip, set aside.
-
Dice chicken very fine and mix with half a cup of ranch dip, buffalo wing sauce and melted butter. Stir until completely combined.
-
On a large sheet pan, lay out a single layer of tortilla chips, top with a third of the buffalo chicken mixture, a third of the colby jack cheese and a third of the corn kernels. Repeat this step two more times. Top with feta cheese.
-
Bake 8 minutes or until cheese is melted and chicken is heated through.
-
Remove from oven and sprinkle on celery and green onion. If desired, squeeze on a bit of lime juice. Serve warm with remaining ranch dip.