Buffalo Chicken Nachos


If Buffalo chicken wings and Nachos had a baby… this is what you would get.

IN-TRO-DUCING…. ‘Buffalo Chicken Nachos‘! (Loud Cheers)

Buffalo Chicken Wings and Nachos. Two ‘Game Day’ food favorites. I only had time to make one of these and I couldn’t seem to choose which one. So, I thought, why not meld these two irresistible eats into one stomach-satisfying dish?

And that’s exactly what I did.

Buffalo Wings MUST Haves: Chicken, Hot sauce, Celery and Blue cheese.

Nachos MUST haves: Tortilla chips, Cheese Sauce, and Sour Cream (and Onions… in my opinion).

I started with the cheese sauce.

First I put some milk over medium low heat to slowly get nice and hot.

Then in another larger saucepan I melted some butter.


When the butter had melted and was just starting to bubble a bit, I added flour to make a roux.

Fancy term for a ‘thickener’.


Just whisk those together over medium heat for a minute or so.


Then I poured in that milk that was now nice and steamy hot.


Then in went about 1/4 cup of Frank’s Red Hot Wings Sauce (Buffalo Style).


Then I just whisked that over the heat until it thickened up a bit.


Once I could see it was starting to thicken I took the pot off the heat and whisked a good handful of cheese at a time. I had grated up about 3 cups sharp cheddar and 1 1/2 cups pepper jack for the occasion.

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To finish it off… sour cream. Then I just put the cheese sauce over super low heat to keep it warm.


Then I tasted the sauce and added a touch of salt. CAREFUL!! Don’t add too much! Tortilla chips are pretty salty so you don’t need too much salt in your sauce!

I had roasted some chicken breasts the day before. Just olive oil, salt and pepper. 350°F for 20-25 minutes (or longer if the chicken breasts are really big). You’ll need about 3 cups of diced or shredded chicken.

I just chopped it into big chunks. Not too big. Not too small.


I also finely chopped a small onion, diced 2 stalks of celery, and minced a couple of garlic cloves.


I melted 3 tablespoon of button in a large skillet.


In went the onions and celery with some salt and pepper. I just cooked them over medium-high heat, stirring almost constantly, for 5-7 minutes. They were nicely softened and just starting to brown a bit.

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Then I tossed in my chopped chicken and the garlic and stirred for another couple of minutes to heat the chicken through and meld all the flavors together.


Finally, about 1/2 cup of that same hot sauce went in with the chicken mixture. YUM YUM YUMMMMM!!!!


Just another minute or so of stirring to heat the hot sauce through and this is done!

I need not really explain the assembly.

See for yourself…

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What’s that?

A little closer please? Of course.


Oh yes… and chop up the leafy tops of your celery for garnish. Or you could use fresh, flat-leaf parsley or even cilantro. Maybe toss some fresh chives on there too! I would have if we had any!


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You have to promise me… that you won’t forget what we almost forgot…


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You are going to LOVE these nachos.

Seriously. You won’t be able to stop eating them.

Plate them on a HUGE platter if you think they will get eaten right away.

Or make a “Nacho Bar” for people to make their own. Just find a way to keep the cheese sauce and chicken warm, and set out crumbled blue cheese, chopped celery tops or flat-leaf parsley for topping.

These are out of this world. I can’t wait for Game Day!!! WOO HOO!

love, jenna

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