When it comes to game-day snacking, we leave the messy task of deep-frying hot wings to the pros. But buffalo-flavor nachos? Game on. (Be sure to use kettle-cooked chips; they're crunchy enough to support all the toppings.)



Ingredient Checklist


Instructions Checklist
  • Preheat broiler. Spread potato chips evenly on a baking sheet or in a shallow oven-going skillet. (If you like, line the pan with foil for easy cleanup.)

  • In a small bowl, combine chicken and 1/3 cup pepper sauce. Top chips with chicken, then sprinkle evenly with the Monterey Jack and blue cheese.

  • Broil 4 to 5 inches from the heat for 2 to 3 minutes or until cheese is melted and chips start to brown. Garnish with celery and celery leaves. Serve immediately.


Since purchased deli-style rotisserie chicken is very salty (and you’ll get plenty of that from the chips), we recommend cooking plain chicken for this recipe. Place a large (12 ounces) boneless skinless chicken breast in unsalted or very lightly salted water; bring to a boil and simmer for 12 to 15 minutes, or until cooked through (165° or no longer pink inside).

Nutrition Facts

180 calories; 11 g total fat; 4 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 33 mg cholesterol; 443 mg sodium. 275 mg potassium; 8 g carbohydrates; 1 g fiber; 0 g sugar; 11 g protein; 0 g trans fatty acid; 114 IU vitamin a; 3 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 7 mcg folate; 0 mcg vitamin b12; 105 mg calcium; 1 mg iron;