Dirty Nachos Recipe
Nachos done the Dirty Bird way, an instant classic! Fresh tortilla chips topped with our spicy Buffalo chicken dip, shredded chicken, lettuce, tomatoes, jalapeños and sriracha sour cream
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Ingredients
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Chips & Toppings
Buffalo Chicken Dip
Sriracha Sour Cream
Method
Buffalo Chicken Dip
Prepare dip
Preheat oven to 350°F (175°C). In a medium bowl, beat the softened cream cheese until smooth. Stir in hot sauce, ranch dressing, sour cream, grated Parmesan, garlic powder, onion powder, 1/2 teaspoon salt, and black pepper until homogeneous. If using butter, microwave it 10–15 seconds to melt and stir in.
Add chicken and bake
Fold in 1 cup of the shredded cooked chicken into the sauce mixture. Transfer mixture to a small baking dish (about 8x8 or similar). Sprinkle evenly with 1/2 cup shredded cheddar and 1/4 cup Monterey Jack. Bake 18–22 minutes until bubbly around edges and lightly golden on top. Remove from oven and let rest 3 minutes.
Sriracha Sour Cream
While dip bakes, whisk together 3/4 cup sour cream, 1 1/2 tablespoons sriracha, 1 teaspoon lime juice, and 1/8 teaspoon salt in a small bowl. Taste and adjust sriracha for heat preference. Chill until ready to use.
Assembly & Final Bake
Layer chips and toppings
Arrange half (about 4 cups) of tortilla chips in an even layer on a large ovenproof platter or rimmed baking sheet. Spoon half the hot buffalo chicken dip over chips in dollops, spreading slightly but leaving gaps so chips stay crisp. Sprinkle with half each of the remaining shredded chicken (1 cup), shredded cheddar (1/2 cup), and Monterey Jack (1/4 cup). Add remaining chips on top in another even layer and repeat: dollop remaining dip, then top with the remaining shredded cheeses and shredded chicken.
Melt cheese
Place the assembled nachos under a preheated broiler or in the 350°F oven for 3–5 minutes, watching closely, until the cheese is melted and bubbling but chips are not burned. Remove from heat.
Finish with fresh toppings
Immediately scatter sliced lettuce, diced tomatoes, sliced pickled jalapeños, sliced scallions, and chopped cilantro over the hot nachos. Drizzle or dollop the prepared sriracha sour cream over the nachos (use a squeeze bottle or spoon for control).