So Easy Sheet Pan Buffalo Chicken Nachos, the absolute easiest nachos ever. And did I mention delicious? Well, of course! It’s Buffalo Chicken!
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
chopped fresh parsley
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.
Keywords: buffalo chicken nachos, buffalo chicken, nachos, sheet pan nachos