Buffalo Chicken Nachos Recipes

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BUFFALO CHICKEN NACHOS



Buffalo Chicken Nachos image

Provided by Guy Fieri

Categories     appetizer

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 29

1 tablespoon vegetable oil
4 tablespoons unsalted butter
1 jalapeno, minced
1 tablespoon minced garlic
1 1/2 cups hot sauce, such as Frank's RedHot
1 cup low-sodium chicken broth
1 tablespoon fresh lime juice
1 tablespoon white vinegar
Kosher salt and freshly ground black pepper
2 teaspoons smoked paprika
1 teaspoon cayenne
1 teaspoon celery salt
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Three 5-ounce boneless, skinless chicken breasts, sliced lengthwise into 3 strips
Canola oil, for deep-frying
8 pitas, each cut into 8 wedges
Kosher salt
1/2 cup milk
3/4 cup crumbled smoked blue cheese
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons finely sliced fresh chives
Kosher salt and freshly ground black pepper
2 cups shredded mozzarella
1/2 cup finely sliced celery
1/2 cup finely sliced radish
1/2 pickled jalapeno, drained and thinly sliced
2 tablespoons grated Parmesan, optional

Steps:

  • Preheat the oven to 350 degrees F.
  • For the Buffalo sauce: To a medium saute pan over medium heat, add the oil, butter, jalapeno and garlic. Allow the butter to melt, and lightly saute the garlic and jalapeno for about 2 minutes. Stir in the hot sauce, chicken broth, lime juice and vinegar and bring to a simmer. Season with salt and pepper. Cover and keep warm until ready to use.
  • For the dry rub: Combine the smoked paprika, cayenne, celery salt, salt and pepper in a small bowl. Mix to blend.
  • Combine the chicken and 1/4 cup of the Buffalo sauce in a bowl; toss to coat. Transfer the chicken to a wire rack set over a baking sheet and sprinkle with the dry rub. Bake until the chicken is cooked through, about 15 minutes. Remove from the oven, allow to cool a bit, then chop the chicken into bite-size pieces. Set aside. (Leave the oven at 350 degrees F for the nachos.)
  • For the pita chips: While the chicken is baking, fill a deep, heavy pot with 4 inches of oil and heat the oil to 350 degrees F over moderate heat. In batches, fry the pita wedges until golden brown and crispy, 1 to 2 minutes. Drain on paper towels and immediately sprinkle with salt.
  • For the blue cheese topping: To a small saucepan over medium heat, add the milk and 1/2 cup of the smoked blue cheese. Allow the cheese to melt into the milk, then transfer the mixture to a bowl along with the remaining blue cheese and the mayonnaise, sour cream and chives. Season with salt and pepper.
  • To assemble: In a large roasting pan, spread out half of the pita chips in an even layer. Top with half of the chopped chicken, half of the remaining Buffalo sauce, half of the blue cheese topping and 1/2 cup of the shredded mozzarella. Repeat, ending with a generous helping of the shredded mozzarella. Place the roasting pan on the center rack of the oven and bake until the cheese has melted and the pitas have crisped and soaked up some of the hot sauce, 5 to 10 minutes.
  • Remove from oven and sprinkle the nachos with the celery, radish, jalapeno and Parmesan. Serve immediately.

BUFFALO CHICKEN NACHO BOWL



Buffalo Chicken Nacho Bowl image

Super easy to assemble and serve at gatherings. All the flavors of Buffalo chicken in a nacho bowl.

Provided by Amanda Frederickson

Categories     Appetizers and Snacks     Cheese     Nachos Recipes

Time 25m

Yield 8

Number Of Ingredients 9

1 pound shredded rotisserie chicken
¼ cup Buffalo wing sauce
1 (16 ounce) package tortilla chips
1 (15 ounce) can black beans, rinsed and drained
1 (8 ounce) package shredded sharp Cheddar cheese
½ cup sour cream
¼ cup crumbled blue cheese
1 tablespoon chopped jalapeno peppers, or to taste
1 tablespoon chopped green onion, or to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Combine chicken and Buffalo wing sauce in a bowl.
  • Place 1 layer tortilla chips in the bottom of a baking dish; top with a layer of Buffalo chicken mixture, black beans, and Cheddar cheese. Continue layering with remaining tortilla chips, Buffalo chicken mixture, black beans, and Cheddar cheese.
  • Bake in the preheated oven until cheese is melted, 10 to 15 minutes. Cover the nachos with aluminum foil if the top is getting too dark.
  • Top nachos with sour cream, blue cheese, jalapeno peppers, and green onion.

Nutrition Facts : Calories 612.9 calories, Carbohydrate 47.9 g, Cholesterol 83.2 mg, Fat 34.1 g, Fiber 6.7 g, Protein 30.2 g, SaturatedFat 12.2 g, Sodium 925.8 mg, Sugar 0.8 g

BUFFALO CHICKEN NACHOS RECIPE BY TASTY



Buffalo Chicken Nachos Recipe by Tasty image

Here's what you need: cooked chicken, hot sauce, ranch dressing, tortilla chips, monterey jack cheese, tomato, green onions

Provided by Tasty

Categories     Appetizers

Time 30m

Yield 6 servings

Number Of Ingredients 7

2 lb cooked chicken
1 cup hot sauce
½ cup ranch dressing
9 oz tortilla chips
2 cups monterey jack cheese
½ tomato, diced
½ cup green onions, sliced

Steps:

  • Preheat oven to 350°F (175°C).
  • In a bowl, mix the chicken with the hot sauce and the ranch.
  • In a large pan or skillet, lay down half of the tortilla chips, followed by half of the buffalo chicken, Monterey Jack, tomato, and green onions. Repeat with the remaining half of the ingredients.
  • Bake for 15 minutes, until cheese is melted.
  • Enjoy!

Nutrition Facts : Calories 775 calories, Carbohydrate 32 grams, Fat 46 grams, Fiber 2 grams, Protein 58 grams, Sugar 2 grams

KICKIN' BUFFALO CHICKEN NACHOS



Kickin' Buffalo Chicken Nachos image

These hearty, dude-pleasing nachos are bursting with flavor. The combination of the crunchy tortilla chips with the spicy buffalo chicken and the cool blue cheese dressing make the perfect accompaniment to a frosty cold beverage (or two!) and are great any time of day. The recipe serves 4, but sharing is optional!

Provided by bakingmecrazy

Categories     Appetizers and Snacks     Cheese     Nachos Recipes

Time 30m

Yield 8

Number Of Ingredients 14

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 jalapeno 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

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a large, rimmed baking sheet with aluminum foil and spray with cooking spray.
  • Mix about 1/4 cup blue cheese dressing, cayenne pepper sauce, and butter in a bowl until well blended. Add chicken; toss to coat.
  • Spread tortilla chips evenly over prepared baking sheet. Sprinkle tomato, olives, onion, and jalapeno peppers over chips. Spread chicken mixture over vegetables and top with crumbled bacon.
  • Combine Mexican cheese blend and Monterey Jack cheese in a bowl; sprinkle evenly over chicken and tortilla chip mixture.
  • Bake in the preheated oven until cheese is melted and lightly browned, 10 to 15 minutes. Drizzle with remaining 1/2 cup blue cheese dressing and top with cilantro.

Nutrition Facts : Calories 672.3 calories, Carbohydrate 35.6 g, Cholesterol 89.8 mg, Fat 47.8 g, Fiber 3.2 g, Protein 28 g, SaturatedFat 16.6 g, Sodium 1531.3 mg, Sugar 2.6 g

BUFFALO CHICKEN NACHOS



Buffalo Chicken Nachos image

Yield 8

Number Of Ingredients 7

4 boneless skinless chicken breasts (cooked and shredded)
3/4 cup buffalo sauce
1 1/2 cups plain Greek yogurt
1 (14 ounce) bag corn tortilla chips
2 cups shredded Colby Jack cheese
6 green onions (chopped)
salt and pepper, to taste

Steps:

  • In a bowl, add your shredded chicken, buffalo sauce and Greek yogurt in a bowl until fully combined.
  • Lay your tortilla chips on a pan and spread your chicken on top.
  • Sprinkle your cheese on top of it all. (you can switch this step the other way, but I like my cheese on top.)
  • Place in oven and broil for 3 minutes or until the cheese melts
  • Garnish with salt and pepper and green onion slices.
  • Eat immediately.

BUFFALO CHICKEN NACHOS



Buffalo Chicken Nachos image

Provided by Food Network Kitchen

Number Of Ingredients 0

Steps:

  • Bring 1 1/2 cups wing sauce and 1/2 cup water to a simmer. Add 4 cups shredded cooked chicken; heat through. Strain the chicken (reserving the sauce) and spread over ranch-flavored tortilla chips with 3 cups shredded cheddar. Bake, then top with blue cheese, chopped celery and the reserved wing sauce.

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Top Asked Questions

How do you make buffalo chicken nachos with wing sauce?
Buffalo Chicken Nachos. Directions. Bring 1 1/2 cups wing sauce and 1/2 cup water to a simmer. Add 4 cups shredded cooked chicken; heat through. Strain the chicken (reserving the sauce) and spread over ranch-flavored tortilla chips with 3 cups shredded cheddar. Bake, then top with blue cheese, chopped celery and the reserved wing sauce.
What do you put on Buffalo nachos instead of ranch?
You get the flavors of the ranch as well as the buffalo so it’s like you’re taking a bite of a wing. If you like blue cheese more, add that instead, or add some crumbles on top. That’s what I love about these nachos – they are so easy to customize! To save time, consider using a rotisserie chicken!
How do you make Buffalo Chicken Burritos at home?
Preheat oven to 350°F (175°C). In a bowl, mix the chicken with the hot sauce and the ranch. In a large pan or skillet, lay down half of the tortilla chips, followed by half of the buffalo chicken, Monterey Jack, tomato, and green onions. Repeat with the remaining half of the ingredients. Bake for 15 minutes, until cheese is melted.
How to cook Buffalo Wings in the oven?
PREHAT oven to 350F. Toss chicken and FRANK’S RedHot Buffalo Wings Sauce to coat. ARRANGE chips on large shallow baking pan or pizza pan. Layer with chicken mixture and cheese. BAKE 5 to 10 minutes or until heated through and cheese is melted.

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