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Ohio-Buffalo Nachos

Triple cheeses contrast with hot pepper for a sauce to cover crispy potato chips. Garnish with finely chopped carrot, celery and onions.


  • 2 tablespoons butter

  • 1/4 cup onion, minced

  • 2 large cloves garlic, finely chopped

  • 1 red Fresno chili pepper or jalapeño pepper, seeded and finely chopped

  • 2 tablespoons flour

  • 1 1/2 cups milk

  • 2 cups (1/2 pound) shredded Monterey Jack cheese or mild cheddar cheese

  • 1/4 cup grated Parmigiano Reggiano cheese

  • 1 large or 2 medium bags good quality kettle-cooked potato chips

  • 1 cup blue cheese crumbles

  • Frank’s® RedHot® or other cayenne pepper hot sauce

  • Celery and carrots, finely chopped into 1/8-inch dice, for garnish

  • 1 small bundle of scallions, finely chopped or thinly sliced

  • Optional toppings: Chives and parsley or eliminate the blue cheese crumbles and garnish with finely chopped tomato, red onion and cilantro


Pre-heat the oven to 400ºF.

Heat the butter in a saucepan. Add the onions, garlic and chili pepper and stir for 2-3 minutes. Add the flour and stir for 1 minute. Whisk in the milk and thicken; stir in the Monterey Jack and Parmigiano Reggiano cheeses.

Arrange a layer of potato chips on a baking sheet; top with the cheese sauce and blue cheese crumbles. Place in the oven and bake until the cheese melts and the edges are brown.

Serve on a platter or in shallow bowls topped with hot sauce and finely chopped carrot, celery and onion.

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