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Buffalo chicken nachos baked.
5 from 3 votes

Buffalo Chicken Nachos

These buffalo chicken nachos are out of this world! They are made with cream cheese, shredded cheese, delicious buffalo sauce, and quick pickled vegetables. They are the perfect appetizer or easy weeknight dinner.
Prep 30 minutes
Cook 20 minutes
Total 50 minutes
Fat 23
Carbs 42
Protein 20
Yield 6

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
  • 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.
    Two mason jars filled with freshly pickled cucumbers and carrots.
  • 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.
    a bowl full of ingredients for a Mexican dip featuring Buffalo chicken nachos.
  • 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.
    Buffalo shredded chicken on a white table.
  • 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! 
    Buffalo chicken nachos on a baking sheet.

Nutrition Facts

Calories: 456kcal | Carbohydrates: 42g | Protein: 20g | Fat: 23g | Fiber: 4g | Sugar: 6g