Preheat your Traeger or oven to 350 degrees F.
For the Buffalo sauce:
Sauté butter, jalapeno, and garlic for about 2 minutes. Stir in the hot sauce, chicken broth, lime juice and bring to a simmer and reduce by 1/2. Season with salt and pepper.
For the dry rub: Combine the smoked paprika, cayenne, onion salt, salt and pepper in a small bowl. Shred rotisserie chicken and sprinkle rub throughout the chicken.
Add 1/2 of buffalo sauce to chicken. Let sit or put in oven to warm through.
For the blue cheese topping: Add milk and 1/2 cup of the blue cheese in a sauce pan. Allow the cheese to melt into the milk, then transfer the mixture to a bowl along with the remaining blue cheese and the mayonnaise, sour cream, and green onion.
To assemble: In a large roasting pan, spread out half of the pita chips in an even layer. Top with half of the shredded chicken, half of the remaining Buffalo sauce, half of the blue cheese topping and 1/2 cup of the shredded mozzarella. Repeat, ending with a generous helping of the shredded mozzarella. Place the roasting pan on the center rack of the oven or Traeger and bake until the cheese has melted about 10-15 minutes. Remove from oven and sprinkle the nachos with the celery and carrots.
