Buffalo Chicken Nachos Recipe loaded with shredded chicken, tortilla chips, blue cheese dressing, spicy hot sauce, bacon, and melted cheese.
Alright, so here’s the deal—I didn’t set out to make the best Buffalo Chicken Nachos Recipe of all time. It just sort of happened. You know those accidental moments of brilliance? This was one of those.
It was a couple of years ago during football season. My husband had his buddies over for game night, and I had zero plans to be the gracious host serving snacks. Not that night. I’d had a crazy day chasing my toddler around, who, by the way, was on a sugar high from some disastrous cookie-decorating attempt. But you know how it is—when you hear, “Hey, babe, do we have anything to snack on?” shouted from the living room, you kind of feel like you’ve got to throw something together.
And by throw something together, I mean literally throwing stuff on a sheet pan and crossing my fingers. There was leftover rotisserie chicken in the fridge, a half-empty bottle of Frank’s RedHot, and of course, cheese. Because there’s always cheese in my house. Always.
So I tossed everything on a mountain of tortilla chips and shoved it in the oven. Honestly, I was expecting a meh response. Instead, those guys went nuts. I think they cheered for the nachos harder than they did for the actual game. And since then, these nachos have basically become the game day tradition. I even find myself making them when there’s no game—like last Tuesday when my husband just felt like celebrating the fact that he remembered to take out the trash. Hey, I’ll take any excuse.
Why You’ll Love This Buffalo Chicken Nachos Recipe?
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The Ultimate Flavor Mashup: Spicy buffalo chicken paired with cool blue cheese dressing and gooey melted cheese. It’s like wings and nachos got married and had the most delicious baby.
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Easy to Make: You toss everything on a sheet pan and bake. It’s basically foolproof, which is good, because I’m usually running around like a crazy person when I make these.
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Crazy Customizable: Want it extra spicy? Load on more hot sauce. Hate blue cheese? Sub it out for ranch. There are zero rules here.
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Crowd-Pleaser: Whether it’s game night or a random Tuesday, these nachos are always a hit. Even my picky kid tries to sneak chips off the tray.
Ingredient Notes:
You can’t just toss random stuff together and call it nachos. Well, you can, but they won’t be nearly as good. Here’s the lowdown:
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Blue Cheese Dressing: This is what gives the nachos that classic buffalo wing vibe. But if you hate blue cheese (I get it, it’s a love-it-or-hate-it thing), just swap it for ranch.
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Hot Sauce: Frank’s RedHot is my go-to, but use whatever makes your taste buds happy. Want to sweat a little? Go for something with real heat like Cholula or Sriracha.
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Shredded Chicken: Rotisserie chicken is a lifesaver here. But hey, if you’ve got leftover grilled or baked chicken, use that.
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Tortilla Chips: Get the thick, restaurant-style chips. Trust me, the flimsy ones just turn into sad little soggy pieces.
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Cheese: The combo of Mexican blend and Monterey Jack is perfection. But cheddar, pepper jack, or whatever cheese you’ve got hanging around the fridge will work, too.
How To Make Buffalo Chicken Nachos?
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with foil and hit it with some cooking spray. Because nothing ruins a snack like scraping melted cheese off a baking sheet.
Step 2: Prep the Chicken
In a bowl, mix together 1/4 cup blue cheese dressing, cayenne pepper sauce, and melted butter. Add shredded chicken and toss until it’s drenched in spicy, tangy goodness.
Step 3: Build the Base
Spread tortilla chips evenly on the baking sheet. And by evenly, I mean pile them on like you’re building the foundation of a nacho castle.
Step 4: Add Toppings
Sprinkle on tomato, olives, red onion, jalapeños, and bacon. Spread the chicken mixture over that masterpiece.
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Step 5: Add Cheese (A Lot of It)
Mix both cheeses together and sprinkle generously over the entire tray. More cheese equals more love, right?
Step 6: Bake
Slide the tray into the oven for 10–15 minutes or until the cheese is melted, gooey, and slightly browned. Seriously, try not to eat them directly off the tray.
Step 7: Garnish and Serve
Remove from the oven and drizzle with the remaining blue cheese dressing. Sprinkle chopped cilantro on top for that extra pop of freshness.
Storage Options:
Let’s be real—these nachos rarely last long enough for leftovers. But if you do have some, here’s what to do:
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Refrigerate: Store in an airtight container for up to 2 days. Reheat in the oven at 350°F to bring some of that crispiness back.
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Avoid Freezing: The chips will go soggy and sad. Trust me, it’s not worth it.
Pro Tip: Store the chips separately from the toppings to keep them from turning into a pile of mush.
Variations and Substitutions:
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Not Into Blue Cheese? Swap it for ranch dressing.
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Want More Heat? Add more hot sauce or throw on some diced fresh jalapeños.
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Going Low-Carb? Make these on a bed of cauliflower florets instead of chips. (Sounds weird, but it totally works.)
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Vegetarian Option: Skip the chicken and load up on black beans, corn, and extra veggies.
What to Serve with Buffalo Chicken Nachos?
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Cold Beer (duh)
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Celery and Carrot Sticks
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Guacamole
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Extra Cheese Dip (for the die-hard cheese lovers)
Frequently Asked Questions:
Can I make these in advance?
Prep everything but don’t bake until you’re ready. Otherwise, you’re in soggy chip territory.
Can I use leftover chicken wings instead of rotisserie chicken?
Sure, if you’ve got them! Just shred them up and toss them in hot sauce.
Okay, now I need to hear from you. Are you making these for game night? Date night? Heck, even breakfast? (No judgment.) Drop me a comment below and tell me how it went or what crazy twists you put on this recipe. Can’t wait to see what you come up with!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Buffalo Chicken Nachos Recipe
Ingredients
- Cooking spray
- ¾ cup blue cheese salad dressing divided
- ½ cup cayenne pepper sauce such as Frank’s® RedHot®
- 2 tablespoons butter melted
- 2 cups shredded cooked chicken
- 1 13-ounce package restaurant-style white corn tortilla chips (such as Tostitos®)
- 1 large tomato seeded and chopped
- ½ cup sliced black olives
- ⅓ cup diced red onion
- ¼ cup pickled jalapeño pepper slices
- 4 ounces precooked bacon crumbled
- 1 ½ cups shredded Mexican cheese blend
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon chopped fresh cilantro
Instructions
Preheat the Oven:
- Preheat the oven to 400°F (200°C). Prepare a large, rimmed baking sheet by lining it with aluminum foil and coating it with cooking spray to prevent sticking.
Prepare the Chicken Mixture:
- In a medium bowl, combine ¼ cup of blue cheese dressing, cayenne pepper sauce, and melted butter. Stir until thoroughly blended. Add the shredded chicken and toss to ensure the chicken is evenly coated with the mixture.
Arrange the Tortilla Chips:
- Distribute the tortilla chips evenly over the prepared baking sheet, ensuring there is a solid base for the toppings.
Add Toppings:
- Sprinkle the chips with chopped tomato, black olives, diced red onion, and pickled jalapeño pepper slices. Spread the prepared chicken mixture over the vegetables and sprinkle with crumbled bacon.
Add Cheese:
- Combine the Mexican cheese blend and Monterey Jack cheese in a separate bowl. Evenly distribute the cheese mixture over the chicken and toppings, ensuring thorough coverage.
Bake:
- Place the baking sheet in the preheated oven and bake for 10 to 15 minutes, or until the cheese is melted and lightly browned.
Finish and Serve:
- Remove the nachos from the oven. Drizzle the remaining ½ cup of blue cheese dressing over the nachos and garnish with chopped cilantro. Serve immediately.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
