Bring along these crunchy potato chip nachos topped with spicy pulled chicken, blue cheese and veggies to your next game day potluck. Buffalo Chicken Potato Chip Nachos are sure to make the crowd go wild.
What You Need
Original recipe yields 8 servings
1-1/2 cups shredded cooked chicken
1/4 cup plus 1 Tbsp. hot pepper sauce, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 cup ATHENOS Crumbled Blue Cheese
2 Tbsp. milk
8 cups kettle-cooked ridged potato chips
1 carrot, sliced
1 stalk celery, sliced
2 green onions, sliced
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Let's Make It
Heat oven to 350°F.
Combine chicken and 1/4 cup pepper sauce.
Microwave cream cheese, blue cheese and milk in microwaveable bowl on HIGH 30 sec. or until cheeses are completely melted when stirred.
Spread chips onto rimmed baking sheet; top with chicken mixture, then cream cheese mixture.
Bake 8 to 10 min. or until heated through.
Top with vegetables and remaining pepper sauce.
Enjoy your favorite foods on occasion but remember to keep tabs on portions.
Prepare using FRANK’S® RedHot® Buffalo Wings Sauce.
If you have an ovenproof serving plate, you can use that to prepare these delicious nachos instead of the baking sheet.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.