Prep Time - 15 Minutes
Cook Time - 10 Minutes
After a local restaurant took their buffalo nachos off the menu for good, I decided to recreate their buffalo nacho recipe my way. I also needed to use up a rotisserie chicken which took out an extra step of work of making these nachos. These crispy and loaded buffalo nachos are sure to please everyone.
Easy-ish Entertaining Tips
If you are planning to serve these for a party, celebration, or game day, prepping a few things in advance will make assembly so much easier.
Make the buffalo chicken a day or two before: Shred the chicken, and add your hot sauce, and store it in an air-tight container.
Chop your toppings ahead of time: Get your onion, tomato, and jalapeños diced up to three days before you plan on making the nachos. Store these toppings in air-tight containers.
Skip shredding your own cheese and use pre-shredded cheese.
Fun Fact: Nachos are known for their crunchy tortilla chips, melted cheese, and all the toppings you want to load on. This Tex-Mex dish originated in northern Mexico, near the Texas border. They are served as a snack, appetizer, or even in some cases as your meal.
Toppings for nachos span from simple to extravagant and no matter what your dietary need or personal preference, there is a nacho out there just for you!
3 cups cooked rotisserie chicken, shredded
1 cup hot sauce
1 12oz. bag of tortilla chips
2 cups shredded cheese blend
1 cup blue cheese crumbles
1 jalapeño pepper, sliced
1 cup tomatoes, finely chopped
1 medium red onion, finely chopped
1/2 cup ranch dressing
Other Topping Ideas:
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper and pour chips on top.
In a saucepan heat up hot sauce and add the chicken and 1/2 cup of blue cheese crumbles.
Mix and cook for 5 minutes until most of the sauce and blue cheese is absorbed into the chicken.
Sprinkle 1 cup of the shredded cheese on top of the nachos and then spread the chicken over top.
Layer the chips with the remaining 1 cup of shredded cheese, remaining blue cheese, tomatoes, and onions.
Bake for about 10 minutes.
Top with ranch dressing and jalapeño slices and serve!