Buffalo Chicken Nachos

August 23, 2016
Serves 4 People
Prep time
Cook Time


  • Rotisserie Chicken
  • Jalapenos
  • Onion (Can use red or white)
  • Real Bacon Bits
  • Franks Red Hot Original
  • 12 Ounces
    Bag of Tortilla Chips (We use On the Border Cafe Style)
  • 1 Tablespoon
  • 6 Ounces
    Shredded Cheddar Cheese


  1. Shred rotisserie chicken into bite size pieces

  2. Combine butter and Franks Hot Sauce {you can use as much or as little as you prefer} into a pan. Heat on low-medium heat until the butter is melted.

  3. Add chicken to the pan and mix. You can add additional Franks hot sauce depending on how spicy you would like your nachos.

  4. Heat over low-medium heat for five minutes. Mix well so chicken is completely covered in sauce.

  5. Layer chips onto an aluminum foil lined cookie sheet. Sprinkle half the cheese over the chips.

  6. Chop the onion and jalapenos. The amount of onion and jalapenos is dependent on taste. You can use as many or as few as you would prefer.

  7. Add jalapenos, onions, bacon bits and chicken to nachos. Spread toppings evenly over the chips. Then top with the other half of cheese.

    {My husband doesn't like onion or jalapenos so we only put these toppings on half}

  8. Bake the nachos at 400 degrees for 10 minutes or until the cheese it melted and the chips are very lightly browned.


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