Kickin Buffalo Chicken Nachos
Crunchy tortilla chips are filled with raw chicken, soaked in a tangy buffalo ranch sauce, and suppressed in cheese for the final game-day snack. These Buffalo Chicken Nachos are simple to mix up and are sure to satisfy your craving party! Buffalo chicken dip is my all-time love for game day. In school, my buddies and I would like to produce significant quantities of it when we were learning. If we had remembered to put it on nachos, it apparently would’ve been prepared at least once a week. The melty cheese on the tip and the addictive fire from the buffalo sauce just stimulates you to need to have it over and over! I suggest, just stare at that cheese pull you guys. How can you not require that?
What turns these Full Buffalo Chicken Nachos so unique? Well, first of all, there’s buffalo chicken, certainly. Then, it’s choked in ranch queso and spattered with blue cheese crumbles. Next, some diced green onion and pickled jalapenos are tossed on top before a swift trip to the oven. Finally, you allowed the skillet cool just sufficient to dive in face-first without harming yourself because you might not be pleasant and precise when there’s nachos in the instant region. Still, at least you’ve got sufficient self-restraint to evade facial injuries. Probably. But don’t make them wait too lengthy, because nobody likes wet nachos and you don’t desire to lose one drop of queso or buffalo sauce.
INGREDIENTS
- cooking spray
- ¾ cup of blue cheese salad dressing, divided
- ½ cup of cayenne pepper sauce (such as Frank’s ® RedHot®)
- 2 tablespoons of butter, melted
- 2 cups of shredded cooked chicken
- 1 (13 ounces) package restaurant-style white corn tortilla chips (such as Tostitos®)
- 1 large tomato, seeded and chopped
- ½ cup of sliced black olives
- ⅓ cup of diced red onion
- ¼ cup of pickled jalapeno pepper slices
- 4 ounces precooked bacon, crumbled
- 1 ½ cups of shredded Mexican cheese blend
- 1 cup of shredded Monterey Jack cheese
- 1 tablespoon chopped fresh cilantro
INSTRUCTIONS
- Preheat oven to 400 degrees
- Mix blue cheese dressing, cayenne pepper sauce, and butter in a bowl until well mixed. Add chicken and toss to coat.
- Combine Mexican cheese blend and Monterey Jack cheese in another bowl.
- Line a baking sheet and spread tortilla chips; sprinkle tomatoes, olives, onion, jalapenos, sauced chicken, slices of bacon, cheese blend and bake for 10 minutes.
- Drizzle with blue cheese dressing.
Enjoy
