Buffalo Chicken Nachos

Buffalo. Chicken. Nachos.

nachos1 copy

As I’m typing this, I’m hungry.

See, two days ago I had a root canal. Not the first one on this particular tooth, no. The second one.

I think the first one was about oh, 10 years ago. Yep, that long. It started bothering me again probably 3 or 4 years ago and, yes, I did go to the dentist and he gave me antibiotics, etc. But, I knew.

This tooth is an asshole. Why do I procrastinate?

The time between the pain became excruciating and after I had the root canal, I couldn’t eat.

Like, anything.

Not even these nachos.

nachos3And I wanted them so badly (I had a batch leftover in the fridge).

When I got home I knew I had to eat something with my antibiotics/pain killers (I hate those), so I forced myself to chew some saltines on the right side of my mouth. Ugh. Then came the nausea. Nausea is a bitch.

Thank you, Zofran. You’re my new BFF.

I’m now two days out from my root canal and feeling so much better and can’t wait for dinner.

I need food.

Real food.

Buffalo Chicken Nachos


  • 4 boneless, skinless chicken breasts
  • 1 1/2 cups buffalo wing sauce
  • 1/2 cup mayo
  • 1/2 cup sour cream
  • 3/4 cup blue cheese, crumbled
  • 3 tbsp whole milk
  • 1 bag tortilla chips
  • 1 jalapeno peppers, washed and slice
  • 3/4 cup celery, diced
  • 1 cup scallions


  • Preheat oven to 400 degrees. Brush 1 cup of the wing sauce on both sides of chicken breasts and bake for 15-20 minutes, or until done, turning over halfway through.
  • To make the blue cheese sauce, combine mayo through milk in a food processor; refrigerate until ready to use.
  • When the chicken is done, let it cool a little and shred it. (I use my Kitchenaid stand mixer - it works beautifully).
  • Make the nachos by layering chips on a lined baking sheet, then chicken, blue cheese sauce, celery, jalapenos and onions.
  • Bake for 5-10 minutes, until a little bubbly and the chips are starting to brown.
  • Add more wing sauce and blue cheese to serve.


nachos6Bring on the nachos.


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 9 Comments

  1. Becca from ItsYummi.com

    Excuse me while I drool all over my sorry self! These look FABULOUS and I need a pan full in my face in short order 🙂

    P.S. I found you through the Show Stopper Saturday link party!

  2. Natalie | Tastes Lovely

    Just found your blog, hi! Great pictures : )

    My husband would LOVE these. And great idea making nachos on parchment paper, why didn’t I think of that? No more scraping up cheese, please.

  3. Gloria // Simply Gloria

    I hate painkillers too. But I also hate going to the dentist for any kind of toothache…so I put it off. I’ve been lucky so far. (I should be knocking on some wood right now!)
    But I DO LOVE these nachos! It’s making me salivate here at the computer screen. Already pinned! (=

  4. Jenn @ The Boiled Noodle

    These look AMAZING!! Nachos are the perfect food in my book; add in buffalo chicken and I am hooked!! Thanks for sharing!

  5. Nichole C

    Holy YUM, Batman. I may have to make these for Football Sunday at our place! Hope you can eat real food. SOON!

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