Get ready to experience a flavor explosion with the best Buffalo Chicken Nachos recipe you’ll ever taste! This mouth-watering dish combines the tangy, spicy kick of buffalo chicken with the cheesy, crunchy delight of nachos. It’s a perfect party appetizer or a satisfying snack for those late-night cravings.
With layers of tortilla chips, shredded buffalo chicken, melted cheese and topped off with your favorite garnishes like sour cream and guacamole – this recipe is sure to be a crowd-pleaser. Whether you’re hosting a game night or just looking for an exciting twist on traditional nachos, this Buffalo Chicken Nachos recipe will take your taste buds on an unforgettable journey.
What is Buffalo Chicken Meat?
Buffalo Chicken meat is delicious and nutritious food from Buffalo Chicken. The best thing about Buffalo Chicken meat is that it is cheap. Buffalo chicken meat has a rich flavor and texture. It tastes similar to the chicken breast but contains much less fat. As a result, it provides high levels of protein and iron.
How to make Buffalo Chicken nachos?
To make Buffalo Chicken nachos:
- Start with ground beef.
- Add diced onion, garlic powder, salt, pepper, and taco seasoning.
- Mix all these ingredients, then form into patties—Cook for about 10 minutes per side at 350 degrees Fahrenheit.
Tools/Equipment You’ll Need
To make Buffalo Chicken nachos, you need a food processor, a grinder, a meat thermometer, and some kitchen tools such as spatulas, mixing bowls, measuring cups, whisks, knives, etc. If you do not already have these things at home, you should purchase them for making Buffalo Chicken nachos.
Recipe 1 (Baked)
Prep time: 5 min
Cook Time: 15 min
Serving: 4 people
Cooking Difficulty: Easy
Calories: 675 kcalories
Calories: 675kcal Carbohydrates: 58gProtein: 25gFat: 40gSaturated Fat: 17gCholesterol: 55mgSodium: 909mgPotassium: 908mgFiber: 11gSugar: 5gVitamin A: 940IUVitamin C: 22.5mgCalcium: 369mgIron: 4.6mg
- Buffalo Chicken you’ve already cooked and torn into little pieces – about 2 cups worth
- 2 tablespoons of corn flour/cornstarch, the floury sort, not the gritty kind
- Seasoning for fajitas, 1 teaspoon
- 0.5 tsp salt
- a half teaspoon of black pepper, ground
- 4-tablespoons of oil from a vegetable source
- Black beans, cooked and canned in a 400-gram can be drained and rinsed
- Passata (tomato sauce that has been sieved): 300 ml (make sure it’s gluten-free if you use it)
- One peeled and minced garlic clove
- Crisp tortillas, 300 grams
- 100 grams of grated mature cheddar cheese 50 grams of grated mozzarella cheese 50 grams of shredded Red Leicester or orange cheddar cheese 10 baby tomatoes cut into fourths
- Finely cut, peeled and seeded 1 small red onion
- Chopped scallions (spring onions) from a small bunch 1 ripe avocado (after removing the pit and peeling it)
- 2 chili peppers, cut jalapenos
- 2 tablespoons of chopped fresh coriander (cilantro)
- Prepare an oven temperature of 400 degrees Fahrenheit.
- Shredded chicken, buffalo sauce, and ranch seasoning mix should be combined in a medium basin. The chicken should be well-coated with buffalo sauce, but not swimming. Besides the sauce already on the chicken, you’ll also drizzle some buffalo sauce over the nachos. Put something on the warm side and cover it.
- Bring the heavy cream to a low simmer in a small saucepan. Mix in the cheeses a handful at a time, checking on their melting progress before adding more. Ranch seasoning and paprika should be added and stirred in at this point.
- Layer nachos in the bottom of a cast-iron skillet and top with half of the buffalo chicken, being sure to fill in any crevices with chicken. The queso should be drizzled on top.
- Spread another thick layer of chips, sprinkle with the leftover buffalo chicken, and drizzle with queso. There will be extra cheese. You can save this in the fridge for later use or serve it alongside more nachos.
- Heat the chicken and melt the cheese on the nachos by placing them in the oven for two to three minutes.
- Finally, if you want to raise up the flavor of your Loaded Buffalo Chicken Nachos, sprinkle on some jalapenos, green onions, and blue cheese and drizzle on some additional buffalo sauce. Warm up those loaded Buffalo chicken nachos.
Recipe 2 (Air fried)
Prep time: 10 min
Cook Time: 10 min
Cooking Difficulty: Easy
Course: Main course
Calories: 189 calories
Serving: 1nachos | Calories: 189kcal | Carbohydrates: 4g | Protein: 29g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 444mg | Potassium: 489mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1031IU | Vitamin C: 16mg | Calcium: 41mg | Iron: 2mg
- Bag of 12-ounce tortilla chips
- 2 cups of grated cheese
- Ground Buffalo Chicken, one pound
- black beans, one 15-ounce can (drained)
- a single package of taco seasoning
- Mix 1 lime juice and zest.
- 14 cups of chopped cilantro
- Crystal sour cream, 1 cup
- Corn in a can, 1 pound, 7 ounces
- a cup of chopped tomatoes, a quarter cup of chopped purple onions
- a single jalapeno pepper, diced
Put in the air fryer and turn the temperature up to 400 degrees F. Prepare by lining it with parchment paper. Layer tortilla chips and cheese on top.
Brown Buffalo Chicken and break it up while cooking it in a big skillet over medium heat. Black beans, taco spice, and lime juice with zest should be added once the meat is cooked. Toss on a baking sheet. Add corn kernels for garnish.
Place in the air fryer and bake for about 7 minutes or until the cheese is melted.
Sprinkle some sour cream and chopped cilantro on top, then sprinkle on some diced tomatoes, onions, and jalapenos. Start serving right away.
Recipe 3 (On Stovetop)
Prep time: 5 min
Cook Time: 20 min
Cooking Difficulty: Easy
Course: Main course
Calories: 222 calories
Calories: 222cal, carbohydrates: 0.5g, Protein: 4.4g, fat: 2.7g, fiber: 0.3g, sugar: 0.1g, vitamin a: 15iu, calcium: 6mg, iron: 0.4mg
- a single table scoop of olive oil
- 1/4 cup of finely minced yellow onion
- 1/4 cup finely diced red onion
- Buffalo Chicken that has been crushed down to a very lean consistency (1 lb.
- One-tenth of a teaspoon of Lawry’s Garlic Salt
- 1 tsp. of Lawry’s seasoned salt
- crunchy corn tortillas
- Black beans, one 15-ounce can be drained and rinsed
- 2 diced Roma tomatoes
- 2 sliced jalapenos
- 2 cups shredded pepper jack cheese
- Choices of Garnish:
- Chopped cilantro
- Mexican sour cream salsa
Buffalo Chicken meat on the grill:
- The olive oil should be heated over medium heat in a large skillet. Cook the onion and bell pepper for 2 minutes.
- Brown the ground Buffalo Chicken and add it. Reduce the size of the meat chunks by mashing them.
- Throw in some garlic salt and seasoning salt, and let it simmer for 8 to 10 minutes.
- To prepare the chips, first, preheat the pan.
- Then cut the tortilla into wedges and place it onto the pan.
- Fry until golden brown, about 10 minutes. Remove from pan and let cool completely.
- Next, spoon 1/3 cup of the cheese sauce into the bottom of each chip.
- Top with shredded chicken, then sprinkle with cheddar cheese.
- Return to oven and bake until cheese melts and begins to bubble, about 4 minutes. Let stand 2 minutes before serving.
Why Should you choose the recipe?
Simply put, we enjoy our Buffalo Chicken nachos so much because we allow them to be. We did not attempt to hide the fact that it was Buffalo Chicken. We decided to embrace it instead. We brought out its taste and converted it into one of the best Buffalo Chicken nachos.
Since Buffalo Chicken nachos are often dry, we opted to add an egg to ours for cohesiveness and juiciness. Similarly, we use 94% lean ground Buffalo Chicken, and we don’t advise using anything thinner than that because the nachos can fall apart otherwise.
Can You customize mine with various items?
Absolutely. Though we’re happy with ours just the way it is, there are a few changes you can make that we approve of. No Worcestershire sauce. Make use of liquid smoke or soy sauce.
Try mixing in some finely chopped shallots with the garlic, subbing in any herbs you have on hand for the parsley, or whipping up your cajun spice. The meat in these nachos can bend.
What should I serve with the recipe?
The best dish for serving Buffalo Chicken is a spicy chicken salad served coldly with celery, carrots, peppers, olives, and mayonnaise. Another option is a sandwich made out of whole wheat bread.
Why is this My Favorite recipe?
Buffalo Chickens are my favorite recipe because they taste great and are easy to prepare. They also look adorable when served at parties.
The best part about them is that you don’t need fancy ingredients like fresh herbs, garlic, onion, etc. All you need is some ground beef, breadcrumbs, egg yolk, milk powder, salt, and pepper. I usually add some hot sauce too.
Things you should avoid
You should first avoid using too much oil when cooking Buffalo Chicken nachos. Buffalo Chicken nachos need less fat than beef nachos and cook faster.
Next, don’t use canned tomatoes for sauce. Instead, start with fresh ingredients such as onions, peppers, garlic, and mushrooms.
Finally, always check the expiration date on ground meat. If the meat has been frozen, thaw it out slowly before cooking.
How to Store?
Buffalo Chicken nachos should be stored in a container in the refrigerator for up to two weeks. If refrigerated for longer than two weeks, thaw them at room temperature and refreeze them. They are deliciously served cold or warmed slightly in a pan on medium heat.
- If the patties are clinging to your hands as you’re shaping them, wet your hands with cold water.
- The nachos can be refrigerated until it’s time to grill them.
- Achieve that perfect sear on the nachos by heating the skillet to high temperatures before adding the meat.
- Check the internal temperature of your nachos with a meat thermometer if you want to be sure they’re done.
- These nachos can be cooked on an outside grill by preheating and brushing the patties with olive oil to prevent sticking. In addition, before you cook the nachos, please put them in the fridge for a while so they can firm up.
- Toppings — pickles, tomato, lettuce, red onion, avocado, Jalapeno, mustard, ketchup, BBQ sauce, cheese, garlic mayo, and relish are all great options.
- Five minutes before the finish cooking, place a slice of cheese on the nachos so it may melt.
- Rather than using bread, you can serve these on lettuce buns for a lower-carb option.
- Fast service is recommended so the nachos retain their optimal juice level.
How long does it take to cook?
Cooking Buffalo Chicken takes about 30 minutes to prepare, and they taste great. The key to cooking them is using a slow cooker. If you don’t want to use a slow cooker, you should preheat your oven to 350°F for 20 minutes. Then place your meat inside the range for 10 to 15 minutes.
We also use 94 percent lean ground Buffalo Chicken and don’t recommend any higher than that, or the nachos might not hold together.
1 lb ground Buffalo Chicken, preferably dark meat or between 80-90% lean.
We recommend sticking with ground Buffalo Chicken that’s about 93% lean or less — any leaner than that, and your nachos might fall apart.
I don’t recommend using 99% lean because it tends to dry out.
Using 99% extra lean ground Buffalo Chicken breast, I add every spice in my cabinet to the mix, plus whole wheat bread crumbs and olive oil.
What Makes This Recipe So Great?
The wonderful thing about this dish is that you can use up any leftover Buffalo Chicken deli meat. Slices don’t have to be uniformly thin. Fry the Buffalo Chicken pieces in oil till crisp and brown after tossing them in a mixture of corn flour, salt, pepper, and fajita seasoning.
Then, pull out the tortillas and load them up with a mountain of melted cheese, avocado, tomatoes, red onion, jalapenos, and warmed black beans seasoned with a bit of garlicky passata.
Why did I choose this recipe?
Buffalo Chicken Meat is delicious and healthy. This recipe has all the essential ingredients for a great meal – protein, fiber, vitamins, minerals, and fat. All these nutrients help keep you full longer and boost your energy levels. Also, with fewer calories and fat, you’ll feel fuller faster.
What do others think of These recipes?
Someone has shared her opinion on the internet that she made a couple of tweaks. Because she had no garlic cloves on hand, she substituted two tablespoons of garlic powder. Because she believed the meat would fall through the grill’s grates, she chose to cook it in a skillet instead of on the grill. I gave them five minutes to fry on each side in oil before flipping them.
After that, she poured in enough water to cover the base of the skillet to prevent the meat from being scorched. She covered the skillet and continued to cook the meat for another 10–15 minutes on medium heat, turning it over once.
Maintained the meat’s natural moisture while ensuring it was cooked thoroughly enough to form cohesive patties. It came out with great flavor, and she will try this more.
Frequently Asked Questions (FAQs:)
1. Why is the Buffalo Chicken I bought so tough?
Typically, ground Buffalo Chicken is substituted for beef when making Buffalo Chicken meatballs. Ground Buffalo Chicken contains less moisture than beef, making cooking more challenging.
2. How do you thicken the Buffalo Chicken burger patty?
Bread crumbs can be used in place of flour if thickening is needed.
3. What went wrong with my Buffalo Chicken meatball patties?
The Buffalo Chicken meatballs you made are dry and crumbling. More breadcrumbs and eggs will solve this issue.
4. In what ways may Buffalo Chicken be made to retain its shape?
Add breadcrumbs, egg yolks, and milk to make them more sticky.
5. After cooking, how do you keep Buffalo Chicken meat moist?
They will keep for up to three days if appropriately sealed.
To make these tasty nachos, you only need some leftover Buffalo Chicken from the big day. Make a large quantity and share with loved ones at your next get-together, or save some for a quick and easy weeknight meal later on by freezing the extras. We’re confident that you’ll love this dish. If you decide to make it, please send pictures to your friends and family so they can see how delicious it is.
Meet Natalie P. Williams, the editor-in-chief of fryerly.com. With a background in journalism and a passion for healthy eating, Natalie has built the blog into a trusted source for air fryer cooking tips, tricks, and recipes.