Buffalo Chicken Nachos

Total Time:
1 hr 40 min
1 hr
40 min


  • 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 below).

  • 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.

  • Photograph by Charles Masters

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