Buffalo Chicken Nacho Platter

Born from a quick 1940s Mexican invention, nachos get a National Day nod every November 6. This Buffalo chicken version coats shredded meat in spicy wing sauce and melts cheeses over chips with cool ranch and celery crunch.

Serves 6 · 12 min prep · 15 min cook

Estimate for one serving

• 480 cal
• 32g protein
• 32g carbs
• 26g fat
• 3g fiber

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Ingredients

• 12 oz tortilla chips
• 3 cups cooked shredded chicken
• 3/4 cup Buffalo wing sauce
• 2 tbsp unsalted butter
• 2 cups shredded mozzarella cheese
• 1 cup shredded sharp cheddar cheese
• 1/2 cup blue cheese crumbles
• 1/3 cup ranch dressing
• 3 celery stalks
• 4 green onions
• 2 tbsp fresh parsley

Instructions

1. 1Preheat the oven to 400°F and arrange a large oven-safe platter or rimmed sheet pan ready for layering.
2. 2Melt the butter in a medium saucepan over medium heat, then whisk in the Buffalo wing sauce until smooth and glossy.
3. 3Add the shredded chicken to the sauce and toss until every strand is evenly coated and heated through, about 3 minutes; keep warm.
4. 4Spread half the tortilla chips across the platter in a generous single layer.
5. 5Spoon half the Buffalo chicken evenly over the chips, then sprinkle half the mozzarella and cheddar so the cheese blankets the meat.
6. 6Add the remaining chips, chicken, and cheeses to create a second hearty layer that still leaves chips visible at the edges.
7. 7Bake until the cheeses melt completely and bubble the chicken, 8 to 10 minutes.
8. 8Remove from the oven and immediately scatter the blue cheese crumbles so they soften slightly from the residual heat.
9. 9Drizzle the ranch dressing in thin ribbons across the hot nachos.
10. 10Finely dice the celery and slice the green onions, then scatter both over the top for cool crunch and brightness.
11. 11Finish with a light sprinkle of chopped parsley and serve at once while the chips stay crisp under the spicy, cheesy layers.