Toss shredded chicken and Buffalo sauce. If it seems too wet, cook it for a few minutes until the moisture content is down. You don’t want soggy chips.
In a saucepan over medium heat, melt butter. Whisk in flour and allow to cook for a couple of minutes.
Slowly add milk, whisking the mixture as it is added. Continue to cook, stirring frequently until it starts to thicken.
Stir in cheese and continue to cook until just melted and smooth. Remove from heat.
Spread the chips in a large skillet or on a large rimmed baking sheet.
Sprinkle with the Buffalo chicken mixture, then drizzle with the cheese sauce.
Add jalapeno slices if desired.
Place in the hot oven for 5-10 minutes. You don’t want to brown it too much, just get everything extra toasty and the cheese should start to bubble slightly.