Game On

Game-Day Snacks: Buffalo Chicken Nachos

Note: This is a rerun of a post from earlier this year in which Eating...Our Words blogger Brooke Viggiano shares a favorite tailgating recipe in honor of game day.

When it comes to game-time snacks, there's really nothing better than hot wings and nachos.

...or is there?

What's the only way to make two classics better? Combine them! I mean, c'mon -- it's a story as old as peanut butter and jelly, milk and cookies, MTV and The Jersey Sh...wait a minute. Okay, maybe this only works with food.

Anyway, there's a new kid in town, and his name is Chalupa Batman MacArthur Buffalo Chicken Nacho. And he's the best game-watching snack ever: a heaping plate of loaded, cheesy, spicy, chicken nachos. How does that sound? Freaking fantastic? Yeah, thought so.

Here's how to make them:

See Also:

Game Day Snacks: Spinach Dip Bread Bowls Game Day Snacks: Cheesy Pepperoni Puffs Game Day Snacks: Baked Tequila Lime Wings Game Day Snacks Lightened: Lemon & Garlic White Bean Dip


  • 1 bag good quality tortilla chips
  • Cooking spray
  • 2 bone-in chicken breasts (or store-bought rotisserie chicken)
  • 1/3 cup buffalo wing sauce + more for topping
  • 1 bag shredded cheddar cheese
  • 2 oz crumbled blue cheese
  • 1 container guacamole (or make your own)
  • 2 stalks celery or 1 bunch scallions
  • 1 tomato


    For chicken: Preheat oven to 375 degrees.

    Coat a baking sheet with cooking spray and bake chicken breasts until browned and cooked through. Let cool.

    Remove skin and use two forks to shred the chicken. In a large bowl, toss shredded chicken with hot sauce.

    For nachos: Heat oven to 450 degrees.

    Spray a baking dish with cooking spray. Line with a layer of tortillas and top with a layer of chicken mixture, shredded cheddar cheese and crumbled blue cheese. Repeat layering more tortillas and toppings until all chips are gone (or your baking dish is about to overflow).

    Bake for 10-15 minutes until cheese is bubbling.

    Drizzle dish with extra wing sauce, top with dollops of guacamole and sprinkle on chopped celery/fresh scallions and diced tomato. If you want any other toppings (sour cream, salsa, olives, jalapeños), add 'em.

    Set out on a plate for all to devour or serve them in little paper bowls. Enjoy!

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    Brooke Viggiano is a contributing writer who is always looking to share Houston's coolest and tastiest happenings with the Houston Press readers.
    Contact: Brooke Viggiano