Foodie | Buffalo Chicken Nachos

Hello, Buffalo!

Yes, I know it's not the greatest photo. I had planned to take more but we scarfed these down before I could even get my phone out of my back pocket.

If you like buffalo + bleu cheese + nachos (who doesn't?), then these are for you.


* 1 rotisserie chicken - shredded (or you could totally Instant Pot one)
* 1 cup of your favorite hot sauce (we like Frank's) - add more if you like it spicier
* 1 bag of tortilla chips (we're fancy and got the blue corn ones, but feel free to use whatevs)
* 1.5 cup bleu cheese crumbles
* 2 cups Monterey Jack Cheese
* 1.5 cups milk
* 5 tbsp butter
* 3 cups flour
* Chopped green onions or cilantro for garnish
* Limes (halved)


1. Preheat over to 375F and line a baking sheet with foil.

2. In a saucepan melt 2 tbsp butter and hot sauce. Add shredded chicken and mix until well coated. 

3. In another saucepan, add remaining butter and flour. Cook for 2-3 minutes until golden brown. Slowly whisk in the milk and stir until the sauce thickens, 3-4 minutes. On low heat, slowly add in 1 cup of the bleu cheese crumbles and Monterey Jack cheese. Continue to stir until melted. Remove from heat.

4. Add a layer of tortilla chips to the baking sheet. Add half of the chicken and drizzle half of the cheese sauce over everything. Continue with another layer of chips, chicken and cheese sauce. Sprinkle remaining bleu cheese crumbles on top. 

5. Bake 7-8 minutes. Remove from heat and top with green onions, cilantro and lime juice.

6. Tuck a dish cloth into your collar and enjoy.

These will definitely be made on the regular at our house. I think I'd like to experiment with different types of cheese as well. or maybe add some salsa, black olives, jalapenos... the toppings are endless.

I only used a cup of hot sauce because someone in the household doesn't like super spicy foods, not naming nay names *cough*Rick*cough*, but I totally could've done with 2 full cups.

Let me know what you think if you try it!

You can find the rest of my Foodie posts here.

Happy cooking!

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