Buffalo Chicken Nachos

September 4, 2016
Mary Bowers ruffles a few feathers by dressing for egg-cellence

Buffalo Chicken Nachos

Just in time for the The 2016 U.S. National Buffalo Wing Eating Championship
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 6


  • 2 tablespoons vegetable oil
  • 1 1/2 pounds boneless, skinless chicken thighs
  • 1 3/4 cups buffalo sauce
  • Tortilla chips
  • 1 cup Monterey jack cheese, shredded
  • 1 cup mild cheddar cheese, shredded
  • 1 2.25 oz. can sliced olives, drained well
  • 1/4 cup sour cream
  • 1/4 cup tomatoes, diced
  • 1 avocado, diced


  • Heat 1 tablespoon oil in large skillet over medium-high heat. Add onions and sauté until soft, about 5 minutes. Transfer onions to medium bowl.
  • Heat 1 tablespoon oil in same skillet. Add chicken and sauté until beginning to brown on all sides, about 5 minutes. Add buffalo sauce and bring to boil. Cover and boil until chicken is cooked through, about 15 minutes. Using slotted spoon transfer chicken to medium bowl. Cool and shred chicken. Reserve sauce in skillet.
  • Return chicken and onions to the reserved sauce and toss well to coat evenly. Preheat oven to low broil.
  • Spread tortilla chips across a large sheet pan. Evenly spread and layer the shredded chicken and cheeses on top of tortilla chips. Sprinkle olives on top of cheese.
  • Bake in oven for 5 minutes, until all cheese is melted. Drizzle sour cream over the nachos and top with diced tomatoes and avocado. Enjoy!


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