These Sheet Pan Buffalo Chicken Nachos are guaranteed to be a show-stopper! This recipe comes loaded with deliciously spicy buffalo shredded chicken, spinach, arugula, onions, bell peppers, tomatoes, jalapeños, and cheese over crispy organic tortilla chips. Using all organic ingredients and a healthier way to enjoy a favorite hand-held classic. Easy to make and only one pan required!
So, we’re midway into the week and things have been SUPER insane since the month of October began. There are a ton of projects that have been adding themselves onto my schedule and with the Holiday season FAST approaching, I’ve been planning, planning, and more planning.
Granted, I’m truly grateful and not complaining at all, however, it can be really easy to get slightly overwhelmed if you aren’t organized and prepping to keep things more spaced out.
Anyway, in all honesty, I’ve never really went SUPER HARD with Holiday baking as other Food Bloggers, but this year, I want things to be different.
I plan on creating some amazing content for the Holidays as a way to not only stretch myself, but as a way to give you guys a lot to work with when you chose to incorporate them with your own family.
Yup. I’ve been seeing all the tags and comments about trying/making my recipes. I’m super honored and I’ve been enjoying every bit of seeing your awesome creations!
Remember, if you choose to make any of our recipes, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!
OK, so if you’ve been an avid reader of Orchids + Sweet Tea, then you’ve probably seen our Vegan Sweet Potato Sheet Pan ‘Nachos’. This recipe comes topped with your favorite toppings over homemade sweet potato fries and is super easy and is one, two, three, done!
These BBQ Loaded Chicken Taco Fries are beyond anything your fingers have ever held to your mouth. It’s all of your favorite taco flavors coming together in one dish, including succulent shredded chicken, homemade potato wedges, cheese, corn, onion, tomatoes, jalapeños, avocado, and completely smothered in BBQ sauce (with a pinch of spice) and “lime crema”.
Of course, you know that we like to use organic ingredients and these ingredients were no different. Per usual, we use cheese from Organic Valley, Tortilla Chips from Xochitl, veggies and chicken breast from our local Fairway Market, and sour cream from the Daisy Brand.
And let’s not forget the condiment which takes things to a whole other level. We really love the sauces from YellowBird Foods. They don’t have any added sugars and made from real fruits and veggies.
Looking For Other Great Hand-held Foods?
This Best Homemade Jamaican Jerk Chicken Pizza is one of the best versions of taking a traditional staple—-jerk chicken and using it to re-create something phenomenal. It comes based in a spicy-sweet BBQ jerk sauce and loaded with mozzarella cheese, bell peppers, onions, kale, jerk chicken, and scotch bonnet pepper (for an extra kick of heat). It’s just too delicious not to try and it’s bursting with savoriness and flavor. Perfect for any lunch or dinner meal and is made in just 20 short minutes.
This Veggie Pizza is absolutely one of my favorite homemade pizzas to date. It comes loaded with mozzarella cheese, grape tomatoes, and broccoli and comes based with a crispy, fluffy whole wheat crust. It’s just that simple, yet it’s bursting with savoriness and flavor.
Lover of Buffalo Chicken or Buffalo Flavor?
These Spicy Buffalo Chicken Salad Kale Wraps are filled with so much flavor. Packed with shredded chicken breast that is glazed with a spicy buffalo sauce, along with brown rice, bell peppers, onions, jalapeños, and tomatoes; these kale wraps are the best healthy and easy meal on any given day. Dip them in your favorite dipping sauce and bon appetite! Vegan option available.
These Hot + Spicy ‘Nine Mile’ Buffalo Chicken Wings definitely live up to their name—HOT + SPICY! Drenched in hot buffalo sauce with a hint of BBQ sauce and maple syrup to balance the heat, these wings remain a spicy staple inspired by Bob Marley and the Jamaican culture with bold uses of red pepper flakes + scotch bonnet peppers.
These Crispy Buffalo Cauliflower Bites are a guaranteed showstopper! At first glance, these beauties truly remind you of buffalo boneless chicken (and trust me, they taste just as good, if not better!), however, they aren’t! Just know that your taste buds won’t be able to tell the difference either! With a nice kick of spice coupled with a hint of sweetness from the BBQ sauce + Honey, these cauliflower bites are the perfect appetizer, snack, or addition to any entree. Vegan option available.
OK, let’s just dig right into this recipe, shall we?
Preheat your oven to 400 degrees Fahrenheit and prepare a large baking sheet with parchment (for an easy clean up).
In the meantime, add shredded chicken breast to a medium saucepan of medium-high, along with butter, buffalo sauce, honey, salt + black pepper (to taste), dried parsley, red pepper flakes and a Tbsp of BBQ sauce, stirring everything together, until fully coated and tender, about 5-6 minutes. Remove from heat and set aside.
Now, add the tortilla chips to the prepared baking sheet, spreading them out evenly, followed with: spinach, arugula, buffalo chicken, shredded cheese, bell peppers, onions, tomatoes, and jalapeños. Top with a final layer of shredded cheese, if preferred.
Bake for 15-20 minutes, until veggies are tender and cheese is fully melted.
Remove from oven and top with a scoop of sour cream and your favorite condiment. Wallah!
Bon Appetit!
MADE OUR RECIPE(S)?
If you choose to make these Sheet Pan Buffalo Chicken Nachos or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!
Sheet Pan Buffalo Chicken Nachos
These Sheet Pan Buffalo Chicken Nachos are guaranteed to be a show-stopper! This recipe comes loaded with deliciously spicy buffalo shredded chicken, spinach, arugula, onions, bell peppers, tomatoes, jalapeños, and cheese over crispy organic tortilla chips. Using all organic ingredients and a healthier way to enjoy a favorite hand-held classic. Easy to make and only one pan required!
Must-Haves:
- 2-3 cups shredded organic chicken breasts, cooked (See Notes!)
- 1 (12 oz.) bag organic tortilla chips (I use Xochitl)
- 1/2 cup organic spinach
- 1/2 cup organic arugula
- 1/2 red onion, diced
- 1 cup grape tomatoes, halved
- 1-2 jalapeños, diced
- 2 cups shredded cheese (Mild Cheddar, Cheddar, etc.) (I use Organic Valley)
- 1 cup Buffalo Hot sauce,
- 1 Tbsp BBQ Sauce, Homemade or Store-bought (See Notes!)
- 2 Tbsps unsalted butter
- 1 Tbsp honey (See Notes!)
- pinch of sea salt
- pinch of black pepper
- pinch of red pepper flakes
- 1 tsp dried parsley
Toppings:
- sour cream (I use Daisy Brand)
- condiment sauce (I use YellowBird Sauce)
- Guacamole, optional
Instructions:
Preheat your oven to 400 degrees Fahrenheit and prepare a large baking sheet with parchment (for an easy clean up).
In the meantime, add shredded chicken breast to a medium saucepan of medium-high, along with butter, buffalo sauce, honey, salt + black pepper (to taste), dried parsley, red pepper flakes and a Tbsp of BBQ sauce, stirring everything together, until fully coated and tender, about 5-6 minutes. Remove from heat and set aside.
Now, add the tortilla chips to the prepared baking sheet, spreading them out evenly, followed with: spinach, arugula, buffalo chicken, shredded cheese, bell peppers, onions, tomatoes, and jalapeños. Top with a final layer of shredded cheese, if preferred.
Bake for 15-20 minutes, until veggies are tender and cheese is fully melted.
Remove from oven and top with a scoop of sour cream and your favorite condiment. Wallah!
Bon Appetit!
Tips | Notes:
CHICKEN: Wash and season chicken breasts with sea salt and pepper. Roast (at 400 degrees Fahrenheit) in foil paper for about 20-30 minutes, or until cooked through and shred using two forks or a knife.
HOMEMADE BBQ SAUCE: 15 oz. can of tomato sauce, 3/4 cups water, 1/4 cup balsamic vinegar, 2 Tbsps sriracha sauce, 2 tsps ground mustard, 1/3 cup agave syrup, 2 Tbsps pure maple syrup, 1 tsp sea salt, 1 tsp onion powder, 1 Tbsp red pepper flakes, and 1 tsp smoked paprika. **Whip together: Place all ingredients in a medium saucepan on medium-high heat and whisk together until it begins to boil. Reduce heat to low-medium and let everything simmer for about 15 minutes or so, stirring occasionally. Once thickened enough to desired consistency, remove from heat and let cool. Set aside until ready to use or store remainder in an airtight container and refrigerate for up to 2 weeks.**
BBQ SAUCE: If you choose to use a store-bought version, my favorite brand is Stubb’s BBQ Sauce.
SWEETENER: You can always substitute honey with Agave or maple syrup.
STORAGE: Best if consumed within the same day. However, leftovers can be kept tightly wrapped in a tightly sealed container, refrigerated for 1-2 days for optimal taste.
Sheet Pan Buffalo Chicken Nachos.
These look awesome.
Thanks so much, Matt! 🙂