Buffalo Chicken Nachos Recipes

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 NACHO BOWL

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.

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:

• Buffalo Sauce: Combine 1 tablespoon vegetable oil, 4 tablespoons butter, 1 minced jalapeno and 1 tablespoon minced garlic in a saute pan over medium heat; let the butter melt, then cook 2 minutes. Stir in 3/4 cup hot sauce (such as Frank¿s RedHot), 1/2 cup chicken broth and 1/2 tablespoon each lime juice and white vinegar; bring to a simmer. Season with salt and pepper. Cover and keep warm.
• Spicy Chicken: Combine 2 teaspoons smoked paprika, 1 teaspoon each cayenne, celery salt and kosher salt and 1/2 teaspoon black pepper. Slice 1 pound skinless, boneless chicken breasts into thick strips; toss with 1/4 cup of the Buffalo sauce and arrange on a rack set on a baking sheet. Sprinkle with the paprika mixture. Bake at 350 degrees F until cooked through, 20 to 25 minutes. Let cool, then chop.
• Pita Chips: Heat 4 inches canola oil to 350 degrees F in a large pot. Cut 8 pitas into wedges. Fry in batches until golden brown, 1 to 2 minutes. Drain on paper towels; season with salt.
• Blue Cheese Topping: Melt 1/2 cup crumbled smoked blue cheese with 1/2 cup milk in a saucepan over medium heat; transfer to a bowl. Add 1/4 cup more blue cheese and 1/4 cup each sour cream and mayonnaise; stir in 2 tablespoons chopped chives and season with salt and pepper.
• Make the Buffalo sauce, spicy chicken, pita chips and blue cheese topping (see above).
• Spread half of the pita chips in a large baking dish. Top with half of the chicken, Buffalo sauce and blue cheese topping; sprinkle with 1/2 cup shredded mozzarella. Repeat with another layer of pita chips, chicken, Buffalo sauce and blue cheese topping; sprinkle with 1 1/2 cups mozzarella.
• Bake at 350 degrees F until the cheese melts and the pita chips soak up some of the sauce, 5 to 10 minutes.
• Garnish with chopped celery, sliced radishes and pickled jalapenos.

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.

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 CHICKEN NACHOS

Steps:

• Melt butter and add hot sauce.
• Combine sauce with chicken.
• Layer chips, chicken mixture and cheese in baking dish.
• Bake nachos at 350° for 5 minutes or until cheese is melted.