January 17th, 2012

Buffalo Chicken Nachos

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There is a lot of football parties going on and I have a simple recipe that is going to combine 2 popular game time snacks.  Buffalo Chicken and Nachos come together.  These are so fast and easy that you can seriously do it in 10 minutes.  Gotta love that!

But true confession-I am not really watching any football and I made these for dinner the other night.  And dinner was a success.  Even my kids ate them.  I wasn’t really sure if they would since they are a little spicy.  They just piled them high with Ranch Dressing and were happy to dunk.  {Really, what isn’t good dipped in a little Ranch?}

Buffalo Chicken Nachos

bag of tortilla chips
2-4 cups cooked chicken, shredded {I used leftover Rotisserie Chicken}
1 1/2 cups Frank’s Buffalo Wing sauce
1/2 cup water
3 cups shredded cheddar cheese
4 ounces blue cheese crumbles
1 cup chopped celery
Ranch Dressing for serving


Bring wing sauce and water to a simmer. Add chicken; heat through. Strain the chicken (reserving the sauce).  Place a layer of tortilla chips on a large baking tray {I used most of the bag}.  Spread chicken over tortilla chips and top with shredded cheddar.  Place nachos under the broiler until cheese is bubbly (just a couple of minutes, so watch it close}.  Then top with blue cheese, chopped celery and desired amount of the reserved wing sauce.  Serve with Ranch Dressing for dipping.

Recipe Adapted from Food Network

**These are really meant to be made however you like them.   I used 2 cups of cooked chicken and for me it was enough, but go ahead and add more.  There is enough sauce to simply add more chicken to it.  I personally love the blue cheese and celery on mine, so I add more of those ingredients to my plate.  So, make them how you would want to eat them.  The measurements are guidelines to get started.
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