Buffalo Chicken Nachos

Buffalo Chicken Nachos

Serves 3


A note about gluten: When gluten-free BBQ potato chips and a gluten-free Buffalo sauce are used, this recipe is gluten free.

3 generous handfuls (about 6 oz. total) BBQ-flavored potato chips
¾ lb. shredded rotisserie chicken, warmed gently in the microwave
⅓ cup Buffalo wing sauce (or to taste)
1 tsp. Kowalski's Pure Maple Syrup (or Kowalski's Pure Honey)
1 cup Kowalski's Queso Blanco Dip
¼ cup milk
½ cup (about 3 oz.) creamy blue cheese crumbles (such as St. Pete's Select), plus more for garnishing to taste
- garnishes: diced tomatoes, thinly sliced green onion and pickled jalapeño peppers, to taste
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  1. Split chips between 3 serving dishes; set aside.
  2. In a medium mixing bowl, combine chicken, Buffalo sauce and syrup; stir to coat chicken evenly. Set bowl aside.
  3. In a microwave-safe dish, heat queso and milk until very hot (about 2 min.); stir in blue cheese to melt. If necessary, return queso to microwave and heat in short 15-30 sec. increments until cheese is almost fully melted; stir.
  4. Top chips evenly with chicken; drizzle with blue cheese queso.
  5. Garnish nachos with tomatoes, onion, jalapeños and more blue cheese crumbles to taste.


Tasty Tip:

  • Try Kowalski's Signature Lightly Smoked Fully Cooked Pulled Chicken from the Meat Department in this or any recipe that calls for shredded rotisserie chicken.