Loaded Ranch Chicken Nachos
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Crispy tortilla chips smothered in melty cheese, ranch-seasoned chicken, and fresh toppings. It’s like your favorite bar snack turned up to eleven – perfect for game nights or lazy dinners.
Ingredients
- 1 tbsp ranch seasoning
- 1 tbsp butter
- ¼ cup chopped green onions
- ½ cup sliced jalapeños
- 1 handful chopped fresh cilantro
- 1 cup diced tomatoes
- 1 cup Monterey Jack cheese
- 1 ½ cups shredded cheddar cheese
- 2 cups shredded rotisserie chicken
- 1 large bag tortilla chips
- Sour cream, for topping
- Lime wedges, for serving
Instructions
- Prep the chicken. Warm your shredded chicken in a skillet over medium heat. Add butter to get it a bit juicy, then toss in ranch seasoning. Stir well so it coats all the pieces. Let it heat through until slightly golden and fragrant – about 5 minutes.
- Layer the chips. Spread tortilla chips out evenly on a sheet pan lined with parchment paper. You want a good base layer – not too stacked, so every chip gets some love.
- Top with the good stuff. Sprinkle your ranch chicken generously over the chips. Add your cheddar and Monterey Jack cheese over the top. Go heavy if you’re in a cheese mood – this is nachos, not salad.
- Bake until melty. Slide the sheet pan into a preheated oven at 375°F. Bake for 10-12 minutes or until the cheese is fully melted and bubbly. The edges of the chips should start to crisp – that’s when it’s ready.
- Add the fresh toppings. Once out of the oven, hit those hot nachos with diced tomatoes, jalapeños, green onions, and cilantro. Dollop sour cream or serve it on the side. Squeeze lime over the whole thing for a tangy finish.
- Serve hot. Best eaten straight off the pan with lots of napkins and good company.
Cooking Moments
Tips & Variations
💡 Make it spicy: Add hot sauce or use pepper jack instead of Monterey Jack.
🌿 Vegan option: Swap chicken for black beans or grilled mushrooms, use vegan ranch and cheese.
💡 Gluten-free: Use certified GF tortilla chips and check your ranch seasoning.
The Chefta
Fonder & Ceo
Chefta’s Notes
📖 I came up with this recipe after a late-night snack attack. I had leftover rotisserie chicken, some stale chips, and ranch powder. What happened next was pure culinary chaos—and it turned into one of my favorite quick fixes.
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