Buffalo Chicken Nachos
Cheesy nachos topped with homemade Buffalo chicken and blue cheese.
Equipment
- large baking tray
Ingredients
- 2 cups cooked shredded chicken breast about 2 small breasts
- 8 Tablespoon Lousiana style hot sauce
- 4 Tablespoon butter
- 1⁄2 teaspoon fresh ground pepper
Nachos
- 350 g tortilla chips
- 1.5 cups shredded marble cheese
- 1⁄2 cup diced white onion
- 1⁄3 cup sliced black olives
- 2 tablespoon crumbled blue cheese
- 1 roma tomato diced
Sides and garnishes
- ½ cup guacamole
- ¼ cup buttermilk ranch dressing (optional but recommended!)
- 2 Tablespoons minced cilantro
Instructions
To make the Buffalo chicken:
- Melt the butter over low heat in a medium sized pot. When the butter is melted add the hot sauce and ground pepper then whisk with the butter until the sauce has combined.
- Add the shredded chicken to the pot and mix well until it is evenly coated with the Buffalo sauce.
To make the nachos:
- Spread out the nachos across a sheet pan. Cover with cheese and then the Buffalo chicken.
- Sprinkle the onions, tomatoes, and black olives evenly over the naachos.
- Bake in the oven at 425ºF for 5-7 minutes, or until the cheese is melted and bubbling and the nacho edges have browned.
- Remove from the oven and sprinkle with the blue cheese amd cilantro.
- Drizzle with ranch dressing and serve with a bowl of gaucamole.
Notes
- Laying out the tortillas in a single layer makes sure that all tortillas get covered in cheese and toppings, the tortillas are great, but we are all really here for the toppings.
- Pre-shredded cheese is coated with cellulose to keep it from clumping. This also prevents it from getting pully when it's melted and great nachos are all about the cheese pull. For the best nachos, shred your own cheese.