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The Best Buffalo Nachos

Prep Time - 15 Minutes

Cook Time - 10 Minutes

Serves 8-10



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.

Best Buffalo Nachos

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.

  1. 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.

  2. 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.

  3. 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!


Ingredients

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:

Olives

Avocado

Cilantro

Sour Cream


Directions
  1. Preheat oven to 350 degrees.

  2. Line a baking sheet with parchment paper and pour chips on top.

  3. In a saucepan heat up hot sauce and add the chicken and 1/2 cup of blue cheese crumbles.

  4. Mix and cook for 5 minutes until most of the sauce and blue cheese is absorbed into the chicken.

  5. Sprinkle 1 cup of the shredded cheese on top of the nachos and then spread the chicken over top.

  6. Layer the chips with the remaining 1 cup of shredded cheese, remaining blue cheese, tomatoes, and onions.

  7. Bake for about 10 minutes.

  8. Top with ranch dressing and jalapeño slices and serve!

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