Buffalo Chicken Nachos

Level: Easy

Prep Time: 40 minutes

Cook Time: 2 hours 30 minutes

Total Time: 3 hours 10 minutes

Cook Method: Smoker

Smoker Temperature: 250°F (120°C)

Doneness Temperature: 165°F (74°C)

When the game is on, you need snacks that bring their A-game—and these Buffalo Chicken Nachos deliver. Smoky, cheesy, and packed with bold flavors, they’re easy to make and even easier to devour. Simple to prepare and impossible to resist, they’ll have everyone cheering for more!

Ingredients:

1 whole chicken

Salt & pepper

1 bag tortilla chips

1 can black beans (around 1 ½ cups)

1 red onion (diced)

2 fresh jalapeños (sliced)

2 ½ cups shredded queso cheese

1 bottle crema (for drizzling)

1 bunch cilantro (roughly chopped for garnish)

For Buffalo Sauce:

4 cups red hot sauce

16 oz. (2 blocks) cream cheese

½ cup ranch dressing

½ cup cheddar (grated)

Equipment:

MEATER Pro

Smoker

Sheet pan

Stainless steel bowls

Sharp knife

Chopping board

Grater

Saucepan

Instructions:

1. Start by seasoning your chicken with some simple salt and pepper, before we dive into cooking. Carefully, insert one probe into the breast and one into the thigh of the chicken. Use the MEATER app to set the perfect internal temperature to 165°F (74°C) and smoke at 250°F (120°C) until the app notifies you that it’s done cooking. Pro Tip: Check out our Poultry Probe Placement video to nail your placement. 

2. Make the Buffalo Sauce: In a saucepan over low-medium heat, combine all your sauce ingredients. Stir until everything is fully blended and smooth. Once done, set it aside—it’s about to bring the flavor!

3. Once the MEATER app notifies you that your chicken is done cooking, let it rest until the app notifies you it’s ready. Shred the meat and toss it with half of your buffalo sauce. Keep the rest of the sauce handy for later.

4. Time to start layering your nachos! In a sheet pan, add a generous layer of your tortilla chips. Pile on the shredded buffalo chicken, black beans, red onions, and jalapeños generously over the top. Top it off with a sprinkle of your shredded queso. Place your sheet pan back into the smoker for 10 minutes—just enough to melt that cheesy goodness.

5. Drizzle the remaining buffalo sauce over the nachos, then add a swirl of crema for an extra touch. Sprinkle some freshly chopped cilantro on top, and you’re ready to dig in. These smoky, spicy nachos are a guaranteed hit—enjoy!