Buffalo Chicken Nachos
This football season, go ALL IN on some amazing appetizers, starting with this cheesy, crunchy, creamy Buffalo Chicken Nachos recipe!
Game days just got better with our sheet pan Buffalo Chicken Nachos! “Homemade” tortilla chips topped with savory shredded chicken, Monterey Jack and blue cheese, chopped celery and chives, all coated in a full-flavored Buffalo sauce – every crispy bite will have you craving more!
Two Favorites Combined into One Incredible Snack!
When it comes to finger foods, it’s hard to top nachos or Buffalo chicken wings, so we combined them into one unbeatable appetizer! The “make your own” tortilla chips are a true game-changer here! We use soft tortillas and bake them with olive oil and seasonings, so they’re thicker, crunchier, and tastier than store-bought chips, and they hold up to all the toppings without breaking or becoming soggy.
Buffalo chicken nachos work great for Super Bowl snacks, finger food get-togethers, or even weeknight dinners! You can even make these Buffalo Chicken Nachos “for the table”, but they’re so stupid good, you may have a hard time sharing!
Other Buffalo Chicken Recipes
- Buffalo Chicken Dip in a Crock Pot has all the savory flavor of chicken wings without the work!
- For a poppable party app, try these Buffalo Chicken Pizza Bites – they’re a huge crowd pleaser!
Ingredients
Chips: Make your own incredible chips with flour (or corn, if you like!) tortillas, seasoned with olive oil, cayenne, garlic & onion powders, and sea salt. These are so so good!
Toppings: Shredded chicken (a rotisserie works well!), Monterey Jack cheese, and bleu cheese are the perfect trio of taste and texture for these nachos.
Buffalo Sauce: Combine your favorite Buffalo wing sauce (like Frank’s) with blue cheese dressing – this dressing is lightly spicy, tangy, and absolutely terrific!
Toppings: After you layer the nachos on the sheet pan, top them with chives, crumbled bleu cheese, and diced celery!
How to Make Buffalo Chicken Nachos
STEP ONE: Preheat the oven to 350°F. In a small bowl, combine the olive oil with the cayenne, garlic powder, onion powder and sea salt. Brush the tortillas with this, cut each into 8 wedges, and place the wedges on a rimmed baking sheet. Bake for 10 minutes.
STEP TWO: While the chips are cooking, add the shredded chicken and buffalo wing sauce to a medium mixing bowl. Stir together until the chicken is evenly coated.
STEP THREE: When the chips are crispy and done, arrange half of them on a baking sheet (I use one of the pans used to make the chips). Top the chips with half of the buffalo chicken, blue cheese crumbles, and Monterey Jack cheese. Add the remaining chips over the cheese, then repeat the layers, substituting the blue cheese dressing for the crumbles this time. Bake for 8 to 10 minutes until the cheese is hot and melty.
STEP FOUR: Remove from the oven and top with chives, chopped celery, and crumbled blue cheese. I like to add a little extra blue cheese dressing and wing sauce to the top as well. Serve immediately and watch your guests devour them!
Tips for Success
- Ranch can always be substituted for the bleu cheese if you’re not a fan.
- If you prefer a less-spicy version, combine some melted cream cheese with the buffalo sauce to temper the heat.
- A rotisserie chicken makes this easy recipe even faster!
- Store-bought tortilla chips will work, but once you realize how easy it is to make your own, you’ll never go back to bagged chips!
- Shredded carrots make a nice, colorful topping for these nachos – I mean, celery & carrots with Buffalo wings is classic!
What’s the Key to Making Great Nachos?
The BEST nachos happen in the layering! We’ve all ordered nachos only to dig in and discover that the “good stuff” is only on top. After a few bites, you’re left with a disappointing plate of empty chips. The trick to making great nachos is to load the toppings between each layer of chips! If you’re making sheet-pan nachos (the easiest!), toast the first layer in the oven for a couple of minutes, then add another layer and toast, then another, ensuring that each layer gets melty, crispy, and delicious!
What Are the Main Ingredients in Buffalo Sauce?
Buffalo sauce is a lightly spicy, HIGHLY flavorful sauce usually made with 3 simple ingredients: Hot Sauce (like Frank’s or Tobasco), butter, and garlic powder. Basic, yes, but brilliant! Buffalo Sauce is almost exclusively used with chicken, from wings to flatbreads to dips, and is served alongside celery or carrots with bleu cheese dressing.
Other Nacho Recipes You Need to Make!
- Sheet Pan Nachos
- Loaded Potato Nachos
- Pizza Nachos
- Cowboy Nacho Bites
- Macho Taco Chili Nachos
- Pulled Pork Potato Chip Nachos
*This post originally posted on 09/23/2016.
Buffalo Chicken Nachos
Equipment
Ingredients
Tortilla Chips
- 5 burrito-size flour tortillas
- ¼ cup olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt
Nachos
- 3 cups cooked chicken shredded
- 1 ½ cups buffalo wing sauce (I used Frank's Red Hot Wing Sauce)
- ¼ cup blue cheese crumbles divided
- 2 cups Monterey Jack cheese shredded
- 1 ½ cups blue cheese dressing
- Fresh chives or green onions thinly sliced
- 1 stalk celery diced
Instructions
- Preheat the oven to 350 degrees F. Cut each tortilla into 8 wedges.
- In a small bowl, combine the olive oil, garlic powder, and onion powder. Brush over the tortilla wedges. Arrange the tortilla wedges between 2 baking sheets, so they are in a single layer. Sprinkle lightly with salt.
- Bake for 10 minutes until the edges are golden and crispy. Remove from the oven.
- Add the shredded chicken to a medium mixing bowl. Pour in the wing sauce and stir until evenly coated. Set aside.
- Using one of the baking sheets, arrange ½ of the chips into a foundation layer for the nachos. Top the chips with ½ of the chicken mixture, 2 tablespoons of blue cheese crumbles, and then the 1 cup of shredded Monterey Jack cheese, spreading them evenly over the chips. Repeat the layers, but swap in the blue cheese dressing for the crumbles.
- Bake for 8-10 minutes until the cheese is melted.
- Remove from the oven. I like to drizzle a little extra blue cheese dressing and wing sauce over the top, too. Then garnish with chives, celery, and the remaining blue cheese crumbles. Serve warm.
