Sheet Pan Buffalo Chicken Nachos
Quick and easy Buffalo Chicken Nachos are loaded with cheddar cheese, diced poblano pepper, celery, green onion, and blue cheese and drizzled with ranch dressing.
Servings 10 servings
Calories 318kcal
Equipment
Ingredients
- 13 ounce bag tortilla chips
- 3 cups cooked shredded chicken
- ⅓ cup Frank’s Buffalo Sauce
- ¼ cup barbeque sauce
- 2 cups cheddar or Monterey jack cheese , shredded
- ⅓ cup poblano pepper , diced
- ⅓ cup celery , diced
- ¼ cup green onion , thinly sliced
- ¼ cup crumbled blue cheese
- ¼ cup ranch or blue cheese dressing
Instructions
- Preheat oven to 400 degrees F. Line a large, rimmed baking sheet with parchment paper. Spread the chips evenly on baking sheet.
- In a medium bowl, combine the chicken, buffalo sauce, and barbeque sauce. Mix with your hands until the chicken is evenly coated.
- Spread the chicken over the chips. Sprinkle the shredded cheddar and poblano pepper over the chicken.
- Bake 12-15 minutes until cheese is melted and chips are golden on the edges.
- Remove pan from the oven and top with celery, green onion, blue cheese, and dressing. Serve warm.
Notes
Reheat any leftovers in a 350 degree F oven for 10 minutes or until hot.
Nutrition
Serving: 1 serving | Calories: 318kcal | Carbohydrates: 34g | Protein: 21g | Fat: 11g | Cholesterol: 41mg | Sodium: 759mg | Potassium: 265mg | Fiber: 2g | Sugar: 3g | Vitamin A: 205IU | Vitamin C: 5mg | Calcium: 183mg