Best Buffalo Nachos Recipes

KICKIN' BUFFALO CHICKEN NACHOS

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.

BUFFALO CHICKEN NACHOS RECIPE BY TASTY

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!

BUFFALO CHICKEN POTATO SKIN NACHOS RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
• Place the potatoes on the prepared baking sheet. Pierce all over with a fork. Rub with 1 tablespoon canola oil and season with 1 teaspoon salt.
• Bake the potatoes for 60-70 minutes, until they are soft enough to gently squeeze with an oven mitt. Remove the potatoes from the oven and let sit for 15-20 minutes, until cool enough to handle.
• Cut the potatoes in half lengthwise and scoop out the insides, leaving a ⅛-inch-thick border of potato flesh around the edges. Cut each piece in half again lengthwise and once more crosswise to create 2-inch-long triangles.
• Arrange the potato triangles skin-side-up in a single layer on the baking sheet and brush with the melted butter. Flip skin-side-down and brush the insides with melted butter, then season with salt and ¼ teaspoon black pepper.
• Bake for 12-15 minutes, until the insides are golden brown. Flip the potatoes skin-side-up again and bake for 8-10 minutes more, until the skins are crispy.
• In a medium microwave-safe bowl, combine the buffalo sauce and butter. Microwave for 30-60 seconds, until the butter is melted. Whisk well to combine. Add the cayenne and white vinegar and whisk to combine.
• Season the chicken breasts on both sides with 1 teaspoon salt, pepper to taste, and the garlic powder.
• Heat the remaining tablespoon of canola oil in a large skillet over medium heat until shimmering. Add the chicken breasts and cook without moving until browned, 4-5 minutes. Flip the chicken and cook for another 3-4 minutes, until browned on the other side. Pour in the chicken broth, reduce the heat to medium-low, cover, and cook for 10-12 minutes more, or until the chicken is tender and cooked through.
• Transfer the chicken to a medium bowl and shred with an electric hand mixer on medium-low speed, 1-2 minutes. (Alternatively, use 2 forks to shred the chicken.) Add the buffalo sauce and ½ cup shredded Mexican cheese and mix to combine.
• Make the pico de gallo: In a medium bowl, combine the tomatoes, onion, jalapeño, garlic, cilantro, salt, pepper, and lime juice and stir to combine.
• Set the broiler to high.
• Arrange the potato wedges around the edges and over the bottom of an 8-inch cast-iron skillet. Top with the buffalo chicken and sprinkle the remaining 1 cup shredded Mexican cheese on top.
• Broil the nachos for 2-3 minutes, until the cheese is melted and bubbling.
• Top the nachos with guacamole, the pico de gallo, blue cheese dressing, and cilantro. Serve immediately.
• Enjoy!

BUFFALO CAULIFLOWER NACHOS RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200˚C).
• On a large baking sheet, toss together the cauliflower florets, olive oil, paprika, salt, and pepper. Roast until tender, 20-25 minutes.
• In a large bowl, whisk together the hot sauce, sriracha, melted butter, and lime juice.
• Add the roasted cauliflower to the bowl and mix to coat.
• Scatter the tortilla chips over the baking sheet. Top with the cauliflower, Monterey Jack cheese, and cheddar cheese.
• Return the baking sheet to the oven and bake until cheese is melted and bubbling, about 5 minutes.
• Top with avocado, radishes, celery, sour cream, and cilantro. Serve warm.
• Enjoy!

BUFFALO CHICKEN NACHOS

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 NACHOS

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.

BUFFALO CHICKEN NACHOS

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 NACHOS

Steps:

• 1. Preheat the oven to 400 degrees F. Combine the hot sauce, butter and garlic in a small saucepan and bring to a simmer over medium-low heat. Cook until slightly thick, about 15 minutes. Discard the garlic.
• 2. Remove the meat from the chicken, discard the skin and shred the meat into small pieces (you should have about 2 cups). Toss in a bowl with 1/2 cup sauce. Whisk 1/3 cup heavy cream and the blue cheese in another bowl to combine.
• 3. Spread the tortilla chips in an even layer on a large pizza pan or ovenproof skillet lined with parchment paper. Scatter the chicken on top, and then spoon 1/4 cup more sauce over the meat and chips. Sprinkle the sliced celery and Cheddar evenly over everything. Dollop half of the blue cheese sauce over top, reserving the rest for additional topping. Bake until hot and the cheeses melt, about 10 minutes.
• 4. Top with the celery leaves. Stir in the remaining 1 tablespoon heavy cream to the reserved blue cheese sauce and drizzle over the finished nachos.

BUFFALO CHICKEN NACHOS

Steps:

• Preheat the oven to 375 degrees F.
• Lay out the tortilla chips in an even layer on a baking sheet and top with the shredded chicken and hot sauce. Bake until the chips are lightly toasted and the chicken is warm, about 10 minutes. Immediately top with the celery, ranch dressing, blue cheese and scallions. Serve warm.

ULTIMATE BUFFALO CHICKEN NACHOS

Steps:

• Preheat oven per waffle fry package directions.
• Arrange waffle fries in single layer on a foil-covered baking sheet and cook according to package directions.
• While fries cook, shred chicken with fingers or a fork; set aside.
• Heat buffalo wing sauce with butter until the butter melts. Add the chicken and stir to coat. Let sit.
• Chop scallions and grate the cheeses; set aside.
• Once the fries are done, pile on the chicken and cheeses.
• Turn the oven to broil and place the baking pan into the broiler. (My broiler was too small for my baking sheet, so I transferred the fries to a small pizza pan before broiling.).
• Let cook for 2-3 minutes until the cheese is melted and bubbling.
• Remove, sprinkle with scallions and eat once cool enough to touch!
• *Servings vary: This could feed anywhere from 4-7 people as a party app, or two very hungry people for a dinner where calories don't matter!

BUFFALO CHICKEN NACHOS

Steps:

• Preheat oven to 475 degrees. Spread tortilla chips on a rimmed baking sheet or in a shallow dish.
• Bring wing sauce and 1/2 cup water to a simmer. Add shredded cooked chicken; heat through. Strain the chicken (reserving the sauce) and spread over ranch-flavored tortilla chips. Top with shredded cheddar.
• Bake in the upper third portion of the oven until cheese is melted for about 5-7 minutes. After nachos are baked top with blue cheese, chopped celery and the reserved wing sauce.

BUFFALO CHICKEN NACHOS GRANDE

Steps:

• Heat oven to 350°F. In large bowl, toss chicken and 1/2 cup of the wing sauce to coat.
• Spray two large (14-inch) pizza pans with cooking spray. Arrange half of the tortilla chips on one pizza pan; top with 2 cups of the chicken and 1 1/2 cups of the mozzarella cheese. Repeat on second pizza pan. Bake 8 to 10 minutes or until cheese is melted. Top each pan with celery and blue cheese; drizzle with remaining 1/4 cup wing sauce.
• To serve; slide one pan of nachos off onto other pan to make one large mound of nachos. Serve immediately.

BUFFALO CHICKEN POTATO CHIP NACHOS

Steps:

• Heat oven to 350°F.
• Combine chicken and 1/4 cup pepper sauce.
• Microwave cream cheese, blue cheese and milk in microwaveable bowl on HIGH 30 sec. or until cheeses are completely melted when stirred.
• Spread chips onto rimmed baking sheet; top with chicken mixture, then cream cheese mixture.
• Bake 8 to 10 min. or until heated through.
• Top with vegetables and remaining pepper sauce.

BUFFALO BEAN NACHOS

Steps:

• Heat oven to 400°F.
• Cover baking sheet with foil. Place tortilla chips in 6 piles of 4 chips each. Top evenly with cheese; bake 5 min. or until melted.
• Meanwhile, heat oil in medium nonstick skillet over medium-high heat. Add beans; cook, without stirring, 5 min. or until bottoms of beans start to brown. Add Buffalo wing sauce and garlic powder; mix well. Cook, mashing beans with back of spoon to desired consistency, 1 min. Remove from heat.
• Transfer tortilla chips to serving plates; top with bean mixture, celery and dressing.

FLORIDA NATIVE MEXICAN BUFFALO CHILI WITH MONTEREY JACK NACHOS

Steps:

• Heat oil in large pan over a medium heat and cook ground buffalo until very lightly browned. (Buffalo cooks faster than beef and has less fat, be careful not to overcook).
• Reduce the heat and add onions, garlic and chilies. Cook for 4-5 minutes, or until peppers and onions are tender.
• Add the chili powder and ground cumin, and cook 2 minutes more. Stir in the bay leaves, tomato puree, and beef stock. Bring to a boil.
• Reduce heat and cover the pan. Simmer for about 45 minutes.
• Put a quarter of the beans into a bowl and mash with a potato masher. Stir these into the soup to thicken it slightly.
• Add the remaining beans and simmer for about 5 minutes. Season and stir in the chopped cilantro leaves.
• Remove the bay leaves before serving.
• To serve, ladle the soup into warmed bowls and spoon tortilla chips on top. Pile grated chees over the tortilla chips and serve.

BUFFALO WING NACHOS

Steps:

• 1. Prepare MORNINGSTAR FARMS Buffalo Wings per package directions. Slice thinly.2. Coat baking sheet with cooking spray. Arrange tortilla chips on pan. Top evenly with Buffalo Wings, cheese and olives.3. Bake at 375°F for 8 to 10 minutes or until cheese is melted.4. While nachos are baking, in a small bowl, combine dip ingredients. Mix well. Serve with nachos.