Buffalo Chicken Nachos {Gluten Free}
Prep time
Cook time
Total time
  • 2 tbsp unsalted butter
  • 1 cup milk
  • 2 cups shredded mozzarella or monterrey jack cheese
  • 3 tbsp diced green chilies (from the can)
  • ¼ tsp ground cumin
  • 16 oz bag gluten free tortilla chips (I used yellow corn)
  • 4 sliced green onions
  • ¾ cup buffalo wing sauce
  • 2-3 cups shredded rotisserie chicken
  • 4 oz. smoked blue cheese crumbles
  1. Melt butter in a large skillet.
  2. Add milk and stir to combine.
  3. Add in cheese and green chilies.
  4. Stir until melted together completely.
  1. Preheat the oven to 400 degrees.
  2. Line a cookie sheet with parchment paper or foil to avoid a huge, cheesy mess.
  3. Layer on half of the chips and top with half of the queso, half of the chicken, and half of the buffalo sauce. Repeat these layers to use the remaining ingredients.
  4. Top with blue cheese crumbles.
  5. Bake for 8-10 minutes until cheese is melted and bubbly.
  6. Remove from oven, top with sliced green onions, and serve.
The queso will not be as smooth as a typical queso, but will be the right consistency for the nachos.
Recipe by Gluten Free Jess at http://glutenfreejess.com/2016/02/03/buffalo-chicken-nachos-gluten-free/