These buffalo chicken nachos are the perfect weeknight dinner or game-day appetizer. We love them because they are a combination of the two best appetizers; chicken wings and nachos.
When it comes to buffalo, we’ve made buffalo whipped cottage cheese dip, buffalo chicken grilled cheese, and classic blue cheese buffalo chicken dip. Next up are these buffalo chicken nachos! We love the creamy and spicy chicken and the blue cheese crumbles.
The most unique part of these nachos is the quick pickled celery and carrots that you top the nachos with. What would chicken wings be without celery and carrots? These buffalo chicken nachos will wow you!
What is in Buffalo Chicken Nachos
The base ingredients for these buffalo chicken nachos include tortilla chips, shredded chicken, buffalo sauce, and cheese.
There are also additional ingredients that take these nachos to the next level like green onions, blue cheese or ranch dressing, and diced vegetables that add extra layers of flavor and texture.
Franks
Hot Sauce
Stock up on Franks Hot Sauce to have it on hand for all of the delicious buffalo recipes like this buffalo chicken mac and cheese.
Quick Pickled Carrots + Celery
What is always served with buffalo chicken wings? Carrot and celery sticks, duh. We did a super fun and quick spin on carrots, celery, and buffalo chicken and made quick-pickled carrots and onions as a topping for the nachos!
Yes, you can add just raw celery and carrots to the top of your nacho, but pickling your carrots and celery adds a delicious vinegary punch to the nachos. And don’t worry, this is a QUICK version of pickling. Here’s how you do it!
- Before you do anything chop your veggies and mix them with the pickling ingredients (vinegar, sugar, carrots, celery, and jalapeño pepper).
- Place them in a mason jar, shake them, and place them in the fridge.
- They really only need to sit for 20-30 minutes which is the time it takes to prepare the chicken and nacho recipe anyway!
- After your nachos are baked all you have to do is add your pickled vegetables to the top of the nachos and you have a delicious combination of hot buffalo chicken, cheese, and pickled veggies!
Whipped
Buffalo Cottage Cheese Dip
If you are looking for more buffalo sauce recipes, give this amazing buffalo whipped cottage cheese dip a try.
FAQ
What kind of cheese do you use on buffalo chicken nachos?
We use THREE different kinds of cheese for this buffalo chicken nacho recipe, however, feel free to choose your own adventure. Here are the three kinds of cheeses we use and why!
We use THREE different kinds of cheese for this buffalo chicken nacho recipe, however, feel free to choose your own adventure. Here are the three kinds of cheeses we use and why!
Cream Cheese: We add cream cheese to the shredded chicken and buffalo chicken to make it creamy and delicious!
Cheddar Mix: Who doesn’t love the crispy burnt cheese in nachos? Shredded cheddar is a classic nacho cheese ingredient! We add it to the chips to give it that classic nacho taste and texture!
Blue Cheese: Blue cheese belongs with buffalo sauce! We crumble fresh blue cheese on these nachos after they bake and it rounds out the buffalo chicken perfectly!
Does it matter what kind of chips you use on buffalo chicken nachos?
Use your favorite tortilla chip for this buffalo chicken nacho recipe! We recommend using a sturdy tortilla chip so that the chip doesn’t crumble when you add the toppings to the top of the nachos.
How do you shred chicken for buffalo chicken nachos?
There are a few different options for shredded chicken for this recipe!
Forks: When you remove the chicken from the oven, use two forks to shred the chicken breasts.
Hand Mixer: Add the chicken breasts to a bowl and use a hand mixer to shred the chicken!
Storage
Short-term storage: If you have leftovers, it’s best to store the components separately if possible. The cooked buffalo chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. Same goes for any leftover cheese. Nacho chips should be stored at room temperature in an airtight container or bag to maintain their crunch.
Reheating: To reheat, place the chicken in a skillet on medium heat or in a microwave until heated through. If you’ve already combined your ingredients, try reheating in the oven to get the cheese melty and chips crispy again. A microwave can also be used for convenience but may result in soggier chips.
What to Serve with Buffalo Chicken Nachos
These buffalo chicken nachos are delicious on their own or you can serve them with other delicious and cheesy appetizers at your next get-together. Below are some of our favorite recipes.
Buffalo Chicken Nachos
Ingredients
Pickled Vegetables
- 1/2 cup white distilled vinegar
- 1/4 cup water
- 1/2 tablespoon granulated sugar
- 1 large carrot peeled and cut into thin matchsticks
- 1 large celery stick chopped into small half-moons
- 1 jalapeño sliced and de-seeded
Buffalo Chicken Nachos
- 1 lb. boneless skinless chicken breast
- 1 tablespoon olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon ground pepper
- 4 oz. full-fat cream cheese softened
- ½ cup 2% plain Greek yogurt
- 1/4 cup Franks hot sauce or any buffalo sauce
- 1 tablespoon honey
- 1 sweet red bell pepper diced
- 1 cup shredded Mexican cheddar cheese
- 1 bag of thick tortilla chips
- ⅓ cup blue cheese crumbles
Instructions
- First prepare the quick pickled vegetables. Place the vinegar, water, and sugar into a mason jar. Cover the jar and shake until the sugar has dissolved.
- Place the carrots, celery, and jalepeñpos into the jar, cover, and shake one last time. Place into the refrigerator.
- Preheat the oven to 350ºF and spray a baking sheet with nonstick cooking spray. Place chicken breasts onto the baking sheet and drizzle with olive oil and season with salt and pepper.
- Bake at 350ºF for 25 minutes, flipping the chicken halfway through.
- While the chicken is baking, place the cream cheese, yogurt, hot sauce, and honey into a large bowl. Beat with a hand mixer or a wooden spoon until everything is creamed together. Set aside.
- Once the internal temperature of the chicken reaches 165ºF, remove from the oven. Use two forks to shred the chicken apart. Then, add the shredded chicken into the cream cheese mixture and mix until all the chicken is covered in sauce.
- Finally, assemble the nachos by placing the chips onto the bottom of a baking sheet. Then, sprinkle on shredded cheddar cheese. Spread the buffalo chicken on top of the cheese and sprinkle the nachos with diced red bell pepper.
- Bake nachos at 350ºF for 10-15 minutes or until the cheese has fully melted.
- Remove the nachos from the oven and top with pickled jalapeños, carrots, and celery.
- Finally, sprinkle on blue cheese crumbles and serve!
Wow, what an easy recipe! Buffalo chicken is my favorite. This put a fun new spin on nacho night for the fam. Thanks!