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Buffalo Chicken Nachos

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All kinds of lessons were learned yesterday here in the Weidner household.

Some I’ll happily share with you and some I won’t, because I don’t think the words “toilet” and “shower robe belt” leave the most pleasant mental images on a food blog.

Oopsie. I still typed that out, didn’t I?

The first lesson I learned: I need to make my own buffalo wing sauce.

You see, I’ve been craving buffalo sauce for some time now. So much that I was prepared to arm wrestle a sorority girl with a ribbon in her ponytail for a bottle. I bit the bullet and just bought some at the store.

MEES-TAKE.

It was way too thin and didn’t have that BODYSLAMYOURGUT creamy tang that my life has craved.

The sauce, not the sorority girl, YOU.

Will you send me your favorite buffalo sauce recipe? Pretty please with a buffalo chicken nacho on top?

Another lesson I learned yesterday: heat up the rotisserie chicken before making the nachos because you really want to just broil the nachos to get the cheese to melt. Otherwise, the sauce will sog up a few chips during the baking process.

Soggy chips = pouty bottom lip.

Last lesson I learned yesterday: Instagram is going to take over my life. And I’m absolutely okay with it.

Oh and, these nachos need to be occurring in your mouth right. spanking. now.

Buffalo Chicken Nachos:

(inspired by this awesome lady)

What it took for 4:

* 1 rotisserie chicken, shredded, and nuked if needed
* 3/4 cup buffalo wing sauce
* 1 can black beans, drained and rinsed
* 2 cups shredded cheddar cheese
* 1/2 cup crumbled blue cheese
* 4 cups blue corn tortilla chips
* 1/4 cup finely sliced scallions
* 1 avocado, diced

Preheat broiler.

Dump the shredded in a big bowl and add the buffalo sauce. Toss to combine. Add the beans and toss.

Arrange a layer of chips on a baking sheet or an oven-proof shallow dish. Pile on some chicken and beans. Sprinkle the cheeses on top.

Broil until cheese has melted and bubbly, about 5 minutes, if that.

Top with scallions and avocado.

Dude, yes.

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40 Responses to Buffalo Chicken Nachos

  1. Cassie November 3, 2011 at 2:50 pm #

    Want. Now. I honestly buy Frank’s and thicken it up with a whole bunch of nonsense. Paul could drink that stuff and I like it. I’ve made it before with vinegar, butter, brown sugar and about 10 different pepper spices but I just can’t get it right.

    • Michelle December 9, 2011 at 10:08 pm #

      I make my buffalo sauce out of Frank’s, cider vinegar, butter and Dr. Pepper in amounts suitable for ones taste. I also spice the heck out of the chicken using smoked paprika, Tajin (A chile-lime condiment for fruit), a chipotle-salt, and a white pepper, salt and black pepper blend. When I feel like I have been pepper sprayed, I know my spices are right on.

  2. Cindy November 3, 2011 at 2:52 pm #

    What brand buffalo wing sauce did you end up using?

    • Bev Weidner November 3, 2011 at 2:55 pm #

      I used Hyvee’s brand, because it was on sale. It was really bad. What would you use?

      Sorry, Hyvee!

  3. Prana & Pie November 3, 2011 at 3:04 pm #

    Use Frank’s! Frank’s is DELISH. Yellow, orange and white label. Dig it.

    • Bev Weidner November 3, 2011 at 3:09 pm #

      And Frank’s was right next to the bottle I bought.

      FOR THE LOOOOOVE.

  4. nicole b. November 3, 2011 at 3:07 pm #

    I’ve made this recipe before. It calls for vinegar and your favorite hot sauce with some mayo and blue cheese. http://www.foodnetwork.com/recipes/paula-deen/buffalo-chicken-sliders-recipe/index.html

    In related news: I’ve recently become addicted to Buffalo Wild Wings. I’m ashamed to admit it. I blame Jim and his Sunday NFL Football-watching ways. But I crave those damn chicken wings every week now (especially the “Asian Zing” flavor!). Help. xo.

    • Bev Weidner November 3, 2011 at 3:10 pm #

      Nicole, I’ll ….AGREE. Believe it or not, I can dig me some BWW. ;)

  5. Deborah November 3, 2011 at 3:14 pm #

    I have to admit that I’ve never even tried to make buffalo sauce from scratch. I’ve always just used Frank’s. But these nachos look phenomenal!

  6. sg November 3, 2011 at 3:19 pm #

    Nachos!?!?!!?!? Ott’s wing sauce is pretty good — not as vinegary as a Frank’s. More creamy, if that’s what you’re aiming for.

    We made wing sauce a while back, a low-sodium variety, but it wasn’t that good. Way too runny.

    • Bev Weidner November 3, 2011 at 3:22 pm #

      ….SETH? IS THAT YOU COMMENTING? You’ve seriously made my day. Really.

      I’ll try Ott’s!

      See you in a week! Get ready for some major Carrie Underwood tunes coming from this mouth.

      • sg November 3, 2011 at 6:48 pm #

        Nope. Not me.

  7. PJ November 3, 2011 at 3:23 pm #

    Franks + butter=wing sauce. I put that $h!t on everything!

  8. Meagan Wied November 3, 2011 at 3:40 pm #

    I have seen so many recipes using the buffalo wing sauce. It must make everything just pop and taste better. Great job on the nachos!

  9. Kay November 3, 2011 at 4:02 pm #

    That looks great, Bev!

  10. Lauren November 3, 2011 at 4:10 pm #

    Oh yeah. Frank’s Red Hot is the way to go!

  11. Heidi @foodiecrush November 3, 2011 at 4:24 pm #

    I’m with PJ, Franks with butter is the bomb. They have a special sauce now for wings too that ain’t half bad. http://www.franksredhot.com/products/buffalo-wings-sauce

  12. Lex November 3, 2011 at 5:18 pm #

    I am buffalo sauce addict, it is beyond ridiculous, I can eat it w a spoon (even in front of witnesses…). I have a very simple recipe that comes from who knows where, since I cannot give a link, here it goes:
    – 2 tbsp butter
    – 2 garlic cloves, crushed and roughly chopped
    – 1 tbsp AP flours
    – 1 c Louisiana hot sauce, I use Crystal but I guess your favorite hot sauce would work as well

    Melt the butter, saute the garlic in it until fragrant but not browned.
    Add the flour and cook out the raw flour taste for a minute or two.
    Add the hot sauce slowly, you can let thicken some more there (sorry I suck at timing my recipes)

    I think that it doesn’t get easier, I put it on top of oven roasted wings, had that Monday with some fat free oven baked chips. Hope this helps!!!!

    • Bev Weidner November 3, 2011 at 5:31 pm #

      Lex, this is fantastic! I’m absolutely going to try this. THANK YOU!

      • Lex November 3, 2011 at 5:39 pm #

        Let me know how it turns out, I never had buffalo sauce until I came to the US and it was love at first bite but it took me a little while to find a recipe that took less than a cup of butter…. I really hope you enjoy it because I am in love with most of your recipes (the Asian meatballs that I had yesterday for dinner with some veggies for example :D )

  13. Cindy November 3, 2011 at 5:43 pm #

    @sg, I will def. try Ott’s since I prefer creamy to runny! ;p When I’m feeling motivated I’ll try the recipe by Lex.

  14. Wenderly November 3, 2011 at 6:31 pm #

    THAT is all kinds of yum.

  15. Liz November 3, 2011 at 6:43 pm #

    hi Bev! I have been checking your site for a while! I just wanted to say hi. Also I wish I could send you some Duffs wings from Buffalo! AMAZING! I live in syracuse, NY and we def. do not have a short supply of wings around here. I like to make my own sauce.

    Franks Red hot
    Butter
    Garlic
    parsley and any other herbs.
    Also a tad bit of marie’s blue cheese or my favorite “ultimate blue cheese” by T. Marzetti

    • Bev Weidner November 3, 2011 at 6:55 pm #

      Hi, Liz! Thanks so much for following and commenting!

      I will ab-solut-ely try your recipe. It sounds vertigo-inducing.

  16. Jessica November 3, 2011 at 6:52 pm #

    LOVE. Seriously.

  17. Emily Malloy @Cleanliness November 3, 2011 at 7:31 pm #

    Holy crap this made my day.

    Perfect! Beyond perfect!

  18. Averie @ Love Veggies and Yoga November 3, 2011 at 8:02 pm #

    Love that you tried to make your own sauce. You get major brownie points for that!! And for how great these look!

    • Bev Weidner November 3, 2011 at 8:07 pm #

      Oh, but I didn’t! I bought bottled stuff and h.a.t.e.d. it!

  19. Stephanie November 3, 2011 at 8:11 pm #

    Nacho Pro-Tip: Bake your chips in a 400 degree oven for a few minutes (Like five? Just watch that they aren’t getting too brown) before you top them. This will stop the sogginess issues. It changed nachos for me forever!

    • Bev Weidner November 3, 2011 at 8:14 pm #

      Oh. My. Gosh.

      You have just changed the course of my life. SERIOUSLY. Thank you!

      • Stephanie November 3, 2011 at 8:26 pm #

        You are welcome! Revelations like these should be shared.

  20. Katie November 3, 2011 at 8:12 pm #

    Oh my heavens. This looks so stinking delicious. I roasted a sweet little birdie yesterday, but didn’t do anything nearly this exciting with it. You bet your buttons I will next time!

  21. carly {carlyklock} November 3, 2011 at 8:24 pm #

    I need a dish like that that goes in the oven! Perfect for naaatchos.

  22. Kathleen November 4, 2011 at 12:50 am #

    I use Franks and add blue cheese dressing to it until it’s the creamyness that you would like…

  23. Nutmeg Nanny November 4, 2011 at 2:11 am #

    My oh my. Yes please! This is so unbelievably delicious looking….

  24. Deena @ stay at home FOODIE November 4, 2011 at 3:22 am #

    These sound like something that I used to have in St. Louis back in my college days. Or maybe I’m just taking the sorority thing too literally. They sound delish.

  25. Lindsay @ Pinch of Yum November 4, 2011 at 12:41 pm #

    Yum! Nachos for breakfast? I’ll do it. I also love that there are avocado chunks on the nachos too!

  26. Carrie @ Kiss My Whisk November 4, 2011 at 12:52 pm #

    These look AHHHHHMAZING!

    I usually use the Frank’s Buffalo wing sauce, but you’re supposed to be able to saute a few cloves of garlic in a few tablespoons of butter and combine with your favorite hot sauce.

  27. The Kitchen Magpie November 5, 2011 at 2:48 pm #

    These look great and I love the avocado on top..I could eat these for breakfast right now…

  28. JulieD November 8, 2011 at 9:25 pm #

    This is the best buffalo sauce recipe ever… http://www.thelittlekitchen.net/2011/06/24/buffalo-chicken-lettuce-wraps-with-celery-and-blue-cheese/ I wish I came up with it myself! :)

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