You Will Love These Buffalo Chicken Tachos!

Buffalo Chicken Tachos

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These Buffalo Chicken Tachos are a delicious appetizer or meal for the whole family! (Tachos are tots used to make nachos instead of chips.)



    • 1 pound frozen potato tots
    • 1 teaspoon chili powder
    • 1/2 teaspoon ground cumin
    • 2 tablespoons salted butter
    • 2 boneless skinless chicken breasts, cut into bite-size pieces
    • Kosher salt and freshly ground black pepper
    • 2 ribs celery, sliced thin (optional)
    • 2 cloves garlic, minced
    • 2 green onions, sliced thin
    • 1 1/2 cups cayenne hot sauce, such as Frank’s RedHot
    • 1 1/2 cups shredded pepper jack

Blue Cheese Ranch Dressing:

    • 2 cups ranch dressing (You can also use a reduced-fat or light version)
    • 1/4 cup blue cheese crumbles (You can also omit this if preferred)
    • Kosher salt and freshly ground black pepper


    1. Preheat the oven to 450 degrees F.

    1. Toss the tots with the chili powder and cumin in a large mixing bowl until evenly coated. Arrange the seasoned tots on a baking sheet. Bake until golden and crisp, about 35 minutes.

    1. Heat a large cast-iron skillet over medium-high heat. Melt the butter in the skillet and add chicken. Sprinkle salt and pepper and cook for 3 minutes. Add the celery, garlic and half of the green onions. Continue to cook until the chicken is cooked through, another 2 minutes. Add hot sauce and allow to simmer and thicken slightly, 1 additional minute.

    1. Top the tots with half of the cheese. Spoon the chicken over the tots. Sprinkle the remaining cheese over the top of the chicken. Broil in the oven until the cheese has melted and begun to brown, about 3 minutes.

    1. Drizzle over the Blue Cheese Ranch and sauce from the skillet. Garnish with the celery leaves and green onions. Serve on the baking sheet.

    1. Blue Cheese Ranch: Add the ranch dressing and blue cheese crumbles to a bowl. Season with a pinch of salt and a pinch of pepper and stir until combined.


Recipe from Pioneer Woman! 🙂