Buffalo Chicken Nachos – Crunchy, Spicy & Ready Fast
This recipe for buffalo chicken nachos will blow your mind. It's an amazing snack that you'll enjoy. Check out the easy recipe here.
Equipment
Large rimmed baking sheet or 9x13 inch (23x33cm) baking dish
Medium saucepan
Silicone spatula
Instant-read thermometer
Cutting board and sharp knife
Ingredients
2 tablespoons butter - melted, 28g
⅓ cup hot sauce - 80ml, such as Frank's RedHot
2 tablespoons lemon juice - 30ml- 1 tablespoon chicken taco seasoning - 8g
- 2 cups cooked ground chicken - about 10 oz / 280g, minced chicken
10 ounces tortilla chips - 283g
2 cups cheddar cheese - shredded, 8 oz / 225g
2 stalks green onions - finely chopped, scallions- ½ head lettuce - chopped
3 small tomatoes - chopped
½ cup black olives - chopped, 70g- ½ cup jalapeño peppers - chopped, pickled or fresh, 60g
½ cup sour cream - for serving, 120ml
1 pinch salt - to taste
1 pinch ground black pepper - to taste
1 pinch cayenne pepper - optional, for extra heat
Instructions
- Preheat your oven to 350°F / 175°C (180°C fan-forced).
- Melt butter in a medium saucepan over medium heat. Stir in hot sauce, lemon juice, and taco seasoning until combined. Add the cooked ground chicken and toss to coat evenly. If the sauce looks thin, cook for 1–2 minutes until it thickens and clings to the chicken. Season with salt, pepper, and a pinch of cayenne if you like extra heat.2 tablespoons butter, 1/3 cup hot sauce, 2 tablespoons lemon juice, 1 tablespoon chicken taco seasoning, 2 cups cooked ground chicken, 1 pinch salt, 1 pinch cayenne pepper
- Spread the tortilla chips in an even layer on a large rimmed baking sheet or in a 9x13 inch (23x33cm) baking dish. Spoon the buffalo chicken mixture evenly over the chips, then sprinkle with shredded cheddar and chopped green onions.10 ounces tortilla chips, 2 cups cheddar cheese, 2 stalks green onions
- Bake for 5–7 minutes, or until the cheese is fully melted with no raw patches remaining. Watch closely — the chips can go from crunchy to soft quickly.
- Remove from the oven and immediately top with chopped lettuce, tomatoes, black olives, and jalapeños. Dollop with sour cream and serve straight away while the chips are still crunchy.1/2 head lettuce, 3 small tomatoes, 1/2 cup black olives, 1/2 cup jalapeño peppers, 1/2 cup sour cream
Notes
Storage: Store leftover cooked buffalo chicken mixture separately in an airtight container in the fridge for up to 3 days. Do not store assembled nachos — the chips will turn soggy.
Freezer: The cooked chicken mixture freezes well in a sealed bag for up to 2 months. Thaw overnight in the fridge and reheat to 165°F (74°C) before building fresh nachos.
Make-Ahead: Cook and sauce the chicken up to a day in advance. Store it in the fridge, then assemble and bake the nachos just before serving.
Substitution: Swap ground chicken for shredded rotisserie chicken — shred it finely so the buffalo sauce coats evenly.
Pro Tip: If the buffalo sauce looks thin after mixing, cook it down in the pan for 1–2 minutes before tossing the chicken. Excess liquid is the main cause of soggy nachos.
Gluten-Free Note: This recipe is naturally gluten-free if you use corn-based tortilla chips and a gluten-free taco seasoning. Check taco seasoning labels for wheat-based fillers.
Nutrition
Serving: 1servingCalories: 891kcalCarbohydrates: 59gProtein: 40gFat: 57gSaturated Fat: 22gPolyunsaturated Fat: 11gMonounsaturated Fat: 17gTrans Fat: 0.4gCholesterol: 185mgSodium: 1871mgPotassium: 1148mgFiber: 7gSugar: 6gVitamin A: 2346IUVitamin C: 32mgCalcium: 550mgIron: 3mg
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