- Calories: 290
- Protein: 20 g
- Total Fat: 9 g
- Unsaturated Fat: 5.5 g
- Saturated Fat: 3.5 g
- Cholesterol: 45 mg
- Total Carbohydrate: 36 g
- Dietary Fiber: 0 g
- Total Sugar: 1 g
- Natural Sugar: 1 g
- Added Sugar: 0 g
- Sodium: 850 mg
Protein-packed, fiery and addictive, these Buffalo nachos are a heat lover’s dream! All you need is a few simple ingredients and then you can cook and serve ’em on one sheet pan, which makes cleanup a breeze. I tend to use leftover skinless chicken breast or thighs, but you can also utilize store-bought rotisserie chicken to save time and energy. Just shred the poultry with your hands, toss it with your favorite hot sauce, sprinkle on the cheese, and you’re ready to create one spicy, crunchy, addictive adventure. For extra heat-loving oomph, drizzle on my creamy Buffalo sauce and an additional dose of hot sauce over the top. Or, if you’re looking for a milder finish, try this lightened up Ranch Dressing.
- Prep time
- Total Time
- • ⅓ to ½ cup hot sauce
- • 3 cups shredded cooked chicken (packed)
- • 8 to 10 ounces tortilla chips
- • 1⅓ to 2 cups shredded 2% reduced-fat Mexican blend cheese
- • ½ cup low-fat or non-fat plain Greek yogurt
- • 3 to 5 tablespoons hot sauce, more to taste
- • 3 to 4 scallions, thinly sliced
Preheat oven to 400˚F.
In a medium bowl, mix the hot sauce with the shredded chicken until well coated. Set aside.
Place the tortilla chips in an even layer on a baking sheet, face side up so the chips will hold the toppings. Add the chicken evenly over the chips, followed by the cheese. Bake in the oven for 8 minutes until the cheese is melty and the corners of the chips start to turn golden brown.
To make the Buffalo sauce topping: in a small bowl, combine the yogurt and hot sauce. When the nachos come out of the oven, drizzle the sauce over the warm melty cheese and garnish with scallions. For extra heat, drizzle straight hot sauce over the topping. Serve immediately.
Nutrition provided for 1 serving.
Try this Buffalo Chicken Dip!