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Buffalo Chicken Nachos with Buttermilk Ranch Sour Cream Drizzle

Servings: 4


  • For the nachos:
  • canola spray
  • thick tortilla chips
  • roasted chicken, shredded (click here for recipe)
  • shredded three-cheese blend

For the toppings:

  • red onion, diced
  • radishes, thinly sliced
  • fresh cilantro leaves, lightly chopped
  • buffalo sauce, see recipe below
  • buttermilk ranch sour cream drizzle, see recipe below

For the buttermilk ranch sour cream drizzle:

  • 1/2 cup buttermilk ranch dip, click here for recipe
  • water

For the buffalo sauce:

  • 3 tablespoons unsalted butter
  • 2 garlic cloves, finely chopped
  • 1/2 cup hot sauce, such as Texas Pete or Cholula
  • 1/2 teaspoon kosher salt


  • Heat the oven to 350 degrees.
  • Line a large baking sheet with foil and spray with canola oil.
  • Make 1 even layer of chips on the baking sheet and top with chicken. Then add a generous amount of cheese (and I mean a lot of cheese). Repeat this step one more time (think lasagna).
  • Place the nachos in the oven and cook for 10 to 15 minutes or until the cheese is nicely melted and slightly browned.
  • Remove from the oven and top (to your liking) with the red onions, radishes, cilantro, buffalo sauce and sour cream drizzle.

For the buttermilk ranch sour cream drizzle:

  • In a small bowl, add the buttermilk ranch dip and water (1 tablespoon of water at a time) until the dip is a nice, drizzly consistency.

For the buffalo sauce:

  • In a small bowl, melt the butter in the microwave.
  • While the butter is still very hot, add the garlic, hot sauce and salt. Stir well to combine.


This recipe is a non-recipe. The ingredients are listed; however, the amount of chicken, chips, cheese and toppings is really up to you. The buffalo sauce is adapted from Alton Brown’s Buffalo Wing Sauce.
If you love buffalo sauce, like I do, double the recipe.