So Easy Sheet Pan Buffalo Chicken Nachos

So Easy Sheet Pan Buffalo Chicken Nachos, the absolute easiest nachos ever. And did I mention delicious? Well, of course! It’s Buffalo Chicken!

I wait all year for fall. For its turning leaves, pumpkin spice… everything (kind of), sweaters and Pendleton blankets, spiced cider, chilly nights…

And, game days.

The excitement and anticipation of those brisk days, the tailgating comradery and team spirit.

Well… and the food. You have to admit, the food is something special.

While we’ve posted lots of ideas on tailgating, I realized we hadn’t posted on one of the easiest sheet pan nachos ever.

And believe me… my guys love this one.

As you can see, the husband came home early, followed his nose to the kitchen… and thought he was sneaking a bite. Which turned into dinner, with a quickly thrown together salad. And out the door to fall fun we headed.

Chicken

To make these Buffalo Chicken Nachos incredibly easy, I like to use rotisserie chicken. But you can simply cook a couple of boneless, skinless chicken breasts in a skillet or even slow cooker in the morning, and they’re ready when you come home.

Spicy

On a spice or heat scale, these nachos would be medium. My guys like lots of spice and I like just a little. To heat it up, use a bit more hot sauce, and add a pinch of cayenne (or two). You can also use more jalapeno peppers, and definitely leave the seeds in.

Here’s to easy game days, and Friday nights!

So Easy Sheet Pan Buffalo Chicken Nachos

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5 from 1 reviews

• Author: Stephanie Wilson
• Total Time: 10 minutes
• Yield: 8 servings 1x

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Description

So Easy Sheet Pan Buffalo Chicken Nachos, the absolute easiest nachos ever. And did I mention delicious? Well, of course! It’s Buffalo Chicken!

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Ingredients

Units USM Scale 1x2x3x

2 tablespoons butter, melted
1/3 cup hot or wing sauce (like Frank’s)
1/4 cup water
2 tablespoons brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
2 cups cooked, shredded chicken (rotisserie is my favorite)
1 bag tortilla chips
2 cups shredded Monterey Jack cheese (or preferred cheese)
2–3 jalapeno peppers, sliced thinly

Garnish:

chopped fresh parsley

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Instructions

Preheat the oven to 400 degrees. Lightly coat a baking pan with nonstick cooking spray. Set aside.

In a large bowl stir together melted butter, hot sauce, water, brown sugar, garlic powder, and paprika. Add the shredded cooked chicken; toss to coat.

Note: If the chicken is cold from the refrigerator, add the sauce coated chicken to a saucepan and heat through; 1-2 minutes. It will cook in the oven too, but this gives it a headstart.

Spread tortilla chips in a single layer on the prepared baking sheet. Top with Buffalo Chicken mixture, sliced jalapeno peppers, if using, and cheese. Place in the oven and bake until the cheese is melted and chicken is warm, about 5 to 6 minutes.

Garnish with fresh chopped parsley if desired. Serve immediately with celery sticks, ranch or blue cheese dressing.

• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Category: Appetizer
• Method: Bake
• Cuisine: American

Keywords: buffalo chicken nachos, buffalo chicken, nachos, sheet pan nachos