KICKIN' BUFFALO CHICKEN NACHOS
These hearty, dude-pleasing nachos are bursting with flavor. The combination of the crunchy tortilla chips with the spicy buffalo chicken and the cool blue cheese dressing make the perfect accompaniment to a frosty cold beverage (or two!) and are great any time of day. The recipe serves 4, but sharing is optional!
Provided by bakingmecrazy
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 30m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a large, rimmed baking sheet with aluminum foil and spray with cooking spray.
- Mix about 1/4 cup blue cheese dressing, cayenne pepper sauce, and butter in a bowl until well blended. Add chicken; toss to coat.
- Spread tortilla chips evenly over prepared baking sheet. Sprinkle tomato, olives, onion, and jalapeno peppers over chips. Spread chicken mixture over vegetables and top with crumbled bacon.
- Combine Mexican cheese blend and Monterey Jack cheese in a bowl; sprinkle evenly over chicken and tortilla chip mixture.
- Bake in the preheated oven until cheese is melted and lightly browned, 10 to 15 minutes. Drizzle with remaining 1/2 cup blue cheese dressing and top with cilantro.
Nutrition Facts : Calories 672.3 calories, Carbohydrate 35.6 g, Cholesterol 89.8 mg, Fat 47.8 g, Fiber 3.2 g, Protein 28 g, SaturatedFat 16.6 g, Sodium 1531.3 mg, Sugar 2.6 g
BUFFALO CHICKEN NACHOS RECIPE BY TASTY
Here's what you need: cooked chicken, hot sauce, ranch dressing, tortilla chips, monterey jack cheese, tomato, green onions
Provided by Tasty
Categories Appetizers
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F (175°C).
- In a bowl, mix the chicken with the hot sauce and the ranch.
- In a large pan or skillet, lay down half of the tortilla chips, followed by half of the buffalo chicken, Monterey Jack, tomato, and green onions. Repeat with the remaining half of the ingredients.
- Bake for 15 minutes, until cheese is melted.
- Enjoy!
Nutrition Facts : Calories 775 calories, Carbohydrate 32 grams, Fat 46 grams, Fiber 2 grams, Protein 58 grams, Sugar 2 grams
BUFFALO CHICKEN NACHO BOWL
Super easy to assemble and serve at gatherings. All the flavors of Buffalo chicken in a nacho bowl.
Provided by Amanda Frederickson
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Combine chicken and Buffalo wing sauce in a bowl.
- Place 1 layer tortilla chips in the bottom of a baking dish; top with a layer of Buffalo chicken mixture, black beans, and Cheddar cheese. Continue layering with remaining tortilla chips, Buffalo chicken mixture, black beans, and Cheddar cheese.
- Bake in the preheated oven until cheese is melted, 10 to 15 minutes. Cover the nachos with aluminum foil if the top is getting too dark.
- Top nachos with sour cream, blue cheese, jalapeno peppers, and green onion.
Nutrition Facts : Calories 612.9 calories, Carbohydrate 47.9 g, Cholesterol 83.2 mg, Fat 34.1 g, Fiber 6.7 g, Protein 30.2 g, SaturatedFat 12.2 g, Sodium 925.8 mg, Sugar 0.8 g
BUFFALO NACHOS
All the spicy, creamy flavors of buffalo chicken wings baked on top of tortilla chips.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Combine the hot sauce, butter and garlic in a small saucepan and bring to a simmer over medium-low heat. Cook until slightly thick, about 15 minutes. Discard the garlic.
- Remove the meat from the chicken, discard the skin and shred the meat into small pieces (you should have about 2 cups). Toss in a bowl with 1/2 cup of the sauce. Whisk 1/3 cup of the heavy cream and the blue cheese in another bowl to combine.
- Spread the tortilla chips in an even layer on a large pizza pan or ovenproof skillet lined with parchment paper. Scatter the chicken on top, and then spoon 1/4 cup more sauce over the meat and chips. Sprinkle the sliced celery and Cheddar evenly over everything. Dollop half of the blue cheese sauce over top, reserving the rest for additional topping. Bake until hot and the cheeses melt, about 10 minutes.
- Top with the celery leaves. Stir the remaining 1 tablespoon heavy cream into the reserved blue cheese sauce and drizzle over the finished nachos.
BUFFALO CHICKEN NACHOS
Make and share this Buffalo Chicken Nachos recipe from Food.com.
Provided by Marie
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter and add hot sauce.
- Combine sauce with chicken.
- Layer chips, chicken mixture and cheese in baking dish.
- Bake nachos at 350° for 5 minutes or until cheese is melted.
Nutrition Facts : Calories 729.2, Fat 44.3, SaturatedFat 17.4, Cholesterol 118, Sodium 1193.3, Carbohydrate 47.4, Fiber 3.8, Sugar 1.2, Protein 37.1
BUFFALO CHICKEN POTATO SKIN NACHOS RECIPE BY TASTY
Fill in
Provided by Tikeyah Whittle
Categories Appetizers
Time 2h20m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Place the potatoes on the prepared baking sheet. Pierce all over with a fork. Rub with 1 tablespoon canola oil and season with 1 teaspoon salt.
- Bake the potatoes for 60-70 minutes, until they are soft enough to gently squeeze with an oven mitt. Remove the potatoes from the oven and let sit for 15-20 minutes, until cool enough to handle.
- Cut the potatoes in half lengthwise and scoop out the insides, leaving a ⅛-inch-thick border of potato flesh around the edges. Cut each piece in half again lengthwise and once more crosswise to create 2-inch-long triangles.
- Arrange the potato triangles skin-side-up in a single layer on the baking sheet and brush with the melted butter. Flip skin-side-down and brush the insides with melted butter, then season with salt and ¼ teaspoon black pepper.
- Bake for 12-15 minutes, until the insides are golden brown. Flip the potatoes skin-side-up again and bake for 8-10 minutes more, until the skins are crispy.
- In a medium microwave-safe bowl, combine the buffalo sauce and butter. Microwave for 30-60 seconds, until the butter is melted. Whisk well to combine. Add the cayenne and white vinegar and whisk to combine.
- Season the chicken breasts on both sides with 1 teaspoon salt, pepper to taste, and the garlic powder.
- Heat the remaining tablespoon of canola oil in a large skillet over medium heat until shimmering. Add the chicken breasts and cook without moving until browned, 4-5 minutes. Flip the chicken and cook for another 3-4 minutes, until browned on the other side. Pour in the chicken broth, reduce the heat to medium-low, cover, and cook for 10-12 minutes more, or until the chicken is tender and cooked through.
- Transfer the chicken to a medium bowl and shred with an electric hand mixer on medium-low speed, 1-2 minutes. (Alternatively, use 2 forks to shred the chicken.) Add the buffalo sauce and ½ cup shredded Mexican cheese and mix to combine.
- Make the pico de gallo: In a medium bowl, combine the tomatoes, onion, jalapeño, garlic, cilantro, salt, pepper, and lime juice and stir to combine.
- Set the broiler to high.
- Arrange the potato wedges around the edges and over the bottom of an 8-inch cast-iron skillet. Top with the buffalo chicken and sprinkle the remaining 1 cup shredded Mexican cheese on top.
- Broil the nachos for 2-3 minutes, until the cheese is melted and bubbling.
- Top the nachos with guacamole, the pico de gallo, blue cheese dressing, and cilantro. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 943 calories, Carbohydrate 71 grams, Fat 56 grams, Fiber 8 grams, Protein 37 grams, Sugar 8 grams
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EASY BUFFALO CHICKEN NACHOS RECIPES | YELLOWBLISSROAD.COM
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5/5 (5)Calories 525 per servingCategory Appetizer
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- Add shredded chicken back into saute pan and stir in buffalo sauce and ranch dressing. Let simmer for 1-2 minutes.
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