Buffalo Chicken Nachos

Do you love nachos? Buffalo Wings? Ranch Dressing?

Tired of the same old, same old thing? Then this creative spin on a familiar favorite is the recipe for you!

These mouth-watering buffalo chicken nachos are a perfect powerhouse of flavor.

Quick and easy to assemble, they’re great for a busy weekday dinners. With it’s affordable ingredients, most of which are probably already somewhere in your kitchen, they’re party and event friendly too.

Finger-lickin’ good, Buffalo Chicken Nachos are a must-try. ‘Regular’ nachos will never seem the same again.

Buffalo Chicken Nachos

4 Sons 'R' Us: Buffalo Chicken Nachos

Nachos are a perfect appetizer idea for game day, or a quick easy dinner on busy nights- this buffalo chicken version is my favorite for either occasion.

Not only does it feature one of my favorite flavors, it also uses plenty of veggies for a complete meal made on a single sheet pan.

It’s a great way to used up veggies in the fridge that might turn soon, or even to use up leftover rotisserie chicken.

Family-friendly or crowd-pleaser, this versatile recipe will put a smile on the diner’s face. Mom and/or hostess beware: you will be asked for the recipe. Repeatedly.

recipe adapted from Will Cook For Smiles

If you’ve tried these BUFFALO CHICKEN NACHOS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTERESTFACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

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Buffalo Chicken Nachos

Nachos are a perfect appetizer idea for game day, or a quick easy dinner on busy nights- this buffalo chicken version is my favorite for either occasion. Not only does it feature one of my favorite flavors, it also uses plenty of veggies for a complete meal made on a single sheet pan.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Appetizer, Dinner, Lunch, Snack
Cuisine: American
Servings: 6
Calories: 251kcal


  • 2 grilled chicken breasts shredded
  • 1 1/2 cups shredded lettuce
  • 1 cup chopped tomatoes
  • 1/2 cup Ranch Dressing I put my ranch in the blender with some cilantro and blend together for our dressing
  • 3/4 cup shredded mexican blend or cheddar, cheese
  • 1/2 cup buffalo sauce
  • 1/4 cup water
  • tortilla chips


  • In a small pan, heat up buffalo sauce and water.
  • On a baking sheet start layering the nachos.
  • -spread half the desired amount of tortilla chips
  • -spread 1/2 the lettuce
  • -spread 1/2 the tomatoes
  • – drizzle 1/2 the Ranch dressing
  • – spread 1/2 the cheese and 1/2 the chicken over it
  • Repeat to make the next layer.
  • Sprinkle the remaining shredded cheese over the top.
  • Bake at 375 degrees for 10-13 minutes.


Calories: 251kcal | Carbohydrates: 4g | Protein: 22g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 69mg | Sodium: 1031mg | Potassium: 272mg | Fiber: 1g | Sugar: 2g | Vitamin A: 241IU | Vitamin C: 5mg | Calcium: 123mg | Iron: 1mg

Boneless Pork Chops with Apple Chutney

I love apple season. I really, really do. Even after using my entire orchard-picked bushel, I still can’t get enough. Luckily, with fall underway, I don’t have to make another trip to the orchard for farm fresh apples to put into delicious recipes for my family. I’ve gotten some GREAT prices on organic apples from the grocery and also found these amazing, locally grown Granny Smiths from our ‘Farmer’s Market’ at an irresistible price.

Those Granny Smith’s went straight into this gourmet dinner for my family. All at an affordable cost and using ingredients I keep on hand! Thank you, Martha for this delicious recipe full of hearty fall flavor.

Boneless Pork Chops with Apple Chutney

4 Sons 'R' Us: Pork Chops with Apple Chutney


recipe adapted from Martha Stewart 

  • 4 tbsp olive oil
  • 2 tsp sea salt, plus more for seasoning
  • 1 tsp black pepper, plus more for seasoning
  • 4 boneless pork chops, cut about 3/4 inches thick
  • 1 large onion, diced
  • 4 green apples (preferably Granny Smith) cored, peeled, and diced
  • 1/2 cup white wine, or chicken broth (you can use apple cider vinegar, but the flavor was WAY to strong for us)
  • 1/2 cup golden raisins
  • 1 tsp ground ginger
  • 1/4 tsp dried mustard
  • pinch of cayenne pepper


  1. Preheat oven to 400 degrees. Heat 2 tablespoons olive oil in an ovenproof skillet over medium heat. Sprinkle salt and pepper on both sides of pork chops; add to skillet. Saute until golden brown, about 2 minutes; flip. Cook 2 minutes more; place pan in oven.
  2. Roast until meat is cooked through and registers 155 degrees on an instant-read thermometer, about 5 minutes. Transfer to a platter.
  3. Meanwhile, in a large saucepan, heat remaining 2 tablespoons olive oil over medium heat; add onion. Saute over medium heat until translucent and beginning to brown, about 6 minutes.
  4. Add apples; saute 4 minutes more.
  5. Add wine, raisins, ginger, mustard, and cayenne. Stir well to combine; cover.
  6. Continue cooking, stirring occasionally, until apples are very tender but hold their shape, about 3 minutes. Season with salt and pepper, and serve over pork chops.

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