Buffalo Chicken Nachos

# What You Need:

01 - 2 cups cooked shredded chicken breast

02 - 1/3 cup buffalo wing sauce

03 - 7 oz 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

09 - 2 tablespoons chopped fresh cilantro

10 - 1/3 cup ranch dressing

01 - Preheat oven to 400°F.

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

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

04 - Scatter buffalo chicken evenly over the chips.

05 - Sprinkle cheddar and Monterey Jack cheese evenly over the chicken and chips.

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

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

08 - Top with green onions, diced celery, tomatoes, and cilantro. Serve immediately while hot.

01 -

It takes less than half an hour from start to finish, so you can pull it together even when friends text that theyre already on their way.
The tangy buffalo heat balanced with cool ranch and crisp celery hits every flavor note without feeling heavy or one dimensional.

02 -

If you pile the chips too thick, the ones on the bottom stay cold and soggy, so spread them out and consider doing two thinner layers if youre making a big batch.
Adding the ranch after baking instead of before keeps it cool and creamy, which is the whole point of that contrast against the hot, spicy chicken.

03 -

Use parchment paper on your baking sheet for easy cleanup, because that melted cheese will stick like glue otherwise.
If youre feeding a crowd, make two smaller pans instead of one giant pile so the heat distributes evenly and every chip gets crispy.