Nacho Recipe
Best Ever Buffalo Chicken Nachos All the flavor and spicy goodness Buffalo chicken in a mound of cheesy nachos. Ingredients: Cooking spray 1 1/3 cup blue cheese or Ranch salad dressing, divided into 1/3 cup and 1 cup ½ cup Cayenne pepper sauce (RedHot, Franks, etc.) 2 tablespoons butter 2 cups shredded cooked chicken (using a pre-roasted store bought one works great) 1 (13 ounce) package tortilla chips 1/3 cup red onion (diced) ½ cup green peppers (or ¼ cup green pepper and ¼ cup red) ½ cup black olives 1 large tomato (diced) 2 cups Colby Jack cheese 1 cup medium cheddar cheese ¼ - 1/3 cup pickled jalapeno slices (depending on how spicy you like, can be left off as well for milder nachos) 8 stalks celery, sliced into aprox. 3 inch x ¼ inch pieces 1 – 2 Tablespoons fresh cilantro leaves (chopped) *Optional Add-on Ingredients: 1/3 – ½ cup cooked bacon (crumbled) Add ½ cup crumbled blue cheese to the 1 cup of dressing to make it more decadent. Directions: Preheat oven to 375 degrees. Line a large, rimmed baking sheet with aluminum foil and spray with cooking spray. Mix 1/3 cup blue cheese (or Ranch) dressing, cayenne pepper sauce, and butter in a bowl until well blended. Add chicken and toss to coat. Spread tortilla chips evenly over prepared baking sheet. Sprinkle red onion, green pepper, olives, celery over chips. Spread chicken mixture over the chips/vegetables. Combine cheeses in a bowl and toss to mix; sprinkle evenly over nachos. Top with jalapeno peppers. *Sprinkle crumbled bacon as well if desired. Bake in the preheated oven until cheese is melted and lightly browned, 10 to 15 minutes. Top with cilantro if desired. (Foil with nachos can be slid onto a platter to serve if desired) Serve with celery sticks. Pour remaining 1 cup blue cheese (or Ranch) dressing into a small bowl with a spoon for people to top nachos with and dip celery in.