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5.0 from 9 votes

Buffalo Chicken Nachos

A game day spin on the Tex-Mex classic, these Buffalo chicken nachos are perfect for your next party.

Prep Time
10 mins
Cook Time
10 mins
Total Time
22 mins
Servings: 6 servings
Calories: 627 kcal
Course: Appetizer , Snacks
Cuisine: American , Mexican , Tex-Mex

Ingredients

  • 1 cup hot sauce, preferably Frank’s Red Hot
  • 4 tablespoons (2 ounces / 56 grams) unsalted butter
  • 4 cups shredded cooked chicken breast (from about 2 large chicken breasts)
  • 12 ounces corn tortilla chips
  • 1 to 2 stalks celery, trimmed and sliced
  • 2 cups (8 ounces / 227 grams) shredded sharp white cheddar cheese
  • ½ cup (2 ounces / 56 grams) crumbled blue cheese
  • 2 scallions, thinly sliced (optional garnish)

Instructions

    Cup of Yum
  1. Place a rack in the top third of the oven and preheat the oven to 475°F. Line a sheet pan with foil or parchment paper for easy cleanup.
  2. In a saucepan over medium heat, combine the hot sauce and butter. Heat and stir until the butter emulsifies into the hot sauce and the mixture heats through, about 3 to 5 minutes.
  3. Add the shredded chicken and stir to coat with the sauce and heat the chicken through, another 2 minutes. Remove the chicken from the sauce with a slotted spoon and reserve the chicken and Buffalo sauce separately.
  4. Arrange the tortilla chips in the prepared sheet pan and top with the shredded Buffalo chicken. Add the sliced celery and about ½ the shredded cheddar, making sure to distribute the toppings evenly over the chips. Drizzle the reserved Buffalo sauce over the top of the nachos. It will infuse more flavor into the cheese and soak into some of the chips. Finish with the crumbled blue cheese and the remaining shredded cheddar.
  5. Bake in the top third of the oven for 5 to 7 minutes until the the nachos are hot and the cheese is bubbly and starting to brown at the edges. Top with sliced scallions, if desired, and serve immediately.

Notes

  • Reduce or multiply the recipe to feed a small group or a large crowd. The photos in this post are of a half recipe.
  • I strongly recommend grating your own cheddar cheese rather than using pre-shredded cheese. Bags of shredded cheese contain anti-caking agents which prevent them from melting as smoothly as regular grated cheese. Nachos will always be better if you grate the cheese yourself.
  • There will be a fair amount of Buffalo sauce to pour over the nachos. A few of the chips will soften a bit but most will simply infuse with the sauce and get crunchy in the oven. The sacrifice is totally worth it to infuse all that extra Buffalo flavor into the remaining chips.
  • You can definitely omit the blue cheese crumbles if you aren't a fan, and may also finish with a drizzle of ranch dressing if you prefer.

Nutrition Information

Calories 627kcal (31%) Carbohydrates 40g (13%) Protein 36g (72%) Fat 35g (54%) Saturated Fat 17g (85%) Monounsaturated Fat 3g Cholesterol 119mg (40%) Sodium 2152mg (90%) Potassium 311mg (9%) Fiber 2g (8%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 627

% Daily Value*

Calories 627kcal 31%
Carbohydrates 40g 13%
Protein 36g 72%
Fat 35g 54%
Saturated Fat 17g 85%
Monounsaturated Fat 3g 15%
Cholesterol 119mg 40%
Sodium 2152mg 90%
Potassium 311mg 7%
Fiber 2g 8%

* Percent Daily Values are based on a 2,000 calorie diet.