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Buffalo-inspired chicken nachos recipe

Buffalo-inspired chicken nachos recipe

5 ratings

Turn leftover roast chicken into tasty nachos! This recipe works well with a variety of hot sauces, we suggest using a milder version so you can use a good amount of it to coat the chicken. Dig in! See method

  • Serves 6
  • 5 mins to prepare and 15 mins to cook
  • 438 calories / serving


  • 250g leftover roast chicken
  • 200g bag Tesco cool tortilla chips
  • 130ml hot sauce
  • 30g butter
  • 140g mozzarella, grated
  • 4 tbsp sour cream and chive dip
  • 3 celery sticks, roughly chopped
  • 100g blue cheese
  • 4 spring onions, finely sliced
  • 1 red chilli, finely sliced
  • 2 tsp black sesame seeds
  • green salad, optional
If you don't have sour cream, use crème fraîche or yogurt

Each serving contains

  • Energy

  • Fat

    26g 38%
  • Saturates

    11g 53%
  • Sugars

    6g 7%
  • Salt

    2.5g 41%

of the reference intake
Carbohydrate 27.5g Protein 22g Fibre 1.8g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Shred or roughly chop the roast chicken and toss it through the hot sauce and melted butter. Lay half the tortilla chips on a large roasting or baking tray. Sprinkle over half the mozzarella, and dot over the sour cream and chive dip, then top with the remaining tortilla chips.

  2. Sprinkle over the remaining mozzarella, the chicken and sauce, and chopped celery.

  3. Bake in the oven for 10-15 mins until hot and the cheese has melted. Remove and top with the blue cheese, spring onions, red chilli and sesame seeds and serve with a green salad.

See more Chicken recipes

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