Spicy Buffalo Chicken Nachos

# Ingredient List:

01 - 2 cups cooked chicken breast, shredded

02 - 1/3 cup buffalo wing sauce

03 - 7 ounces tortilla chips

04 - 1 1/2 cups shredded cheddar cheese

05 - 1/2 cup shredded Monterey Jack cheese

06 - 1/4 cup sliced green onions

07 - 1/4 cup diced celery

08 - 1/4 cup diced tomatoes, optional

09 - 2 tablespoons chopped fresh cilantro, optional

10 - 1/3 cup ranch dressing

01 - Preheat oven to 400°F

02 - In a medium bowl, toss the shredded chicken with buffalo wing sauce until well coated

03 - Spread tortilla chips evenly on a large oven-safe platter or baking sheet lined with parchment paper

04 - Scatter the buffalo chicken evenly over the chips

05 - Sprinkle both cheddar and Monterey Jack cheeses evenly over the chicken and chips

06 - Bake for 8 to 10 minutes, or until cheese is melted and bubbling

07 - Remove from the oven and drizzle ranch dressing over the hot nachos

08 - Top with green onions, diced celery, tomatoes, and cilantro as desired

09 - Serve immediately while hot

01 -

Everything gets done in one pan while the oven does the work, so youre not stuck in the kitchen.
The tangy buffalo heat against cool ranch and crunchy celery hits every craving at once.
You can double or triple it without any extra effort, and it still disappears in minutes.

02 -

Use thick, restaurant-style chips or the bottoms will get soggy under all that cheese and sauce.
Dont pile the nachos too high in the center or the edges will burn while the middle stays cold.
Drizzle the ranch after baking, not before, or it will separate and look greasy instead of creamy.

03 -

Warm the buffalo sauce slightly before tossing it with the chicken so it coats more evenly and doesnt clump.
Layer half the chips, add chicken and cheese, then repeat for better topping distribution and fewer naked chips.
Save a pinch of cheese to sprinkle on after baking for those glossy, photo-ready melted spots on top.