Buffalo Chicken Nachos
This football season, go ALL IN on some amazing appetizers, starting with this cheesy, crunchy, creamy Buffalo Chicken Nachos recipe!
Servings 4
Calories 744kcal
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.
Nutrition
Serving: 10chips | Calories: 744kcal | Carbohydrates: 22g | Protein: 50g | Fat: 50g | Saturated Fat: 20g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Cholesterol: 136mg | Sodium: 4712mg | Potassium: 393mg | Fiber: 2g | Sugar: 4g | Vitamin A: 655IU | Vitamin C: 1mg | Calcium: 621mg | Iron: 4mg
