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 NACHOS
Steps:
- Buffalo Sauce: Combine 1 tablespoon vegetable oil, 4 tablespoons butter, 1 minced jalapeno and 1 tablespoon minced garlic in a saute pan over medium heat; let the butter melt, then cook 2 minutes. Stir in 3/4 cup hot sauce (such as Frank¿s RedHot), 1/2 cup chicken broth and 1/2 tablespoon each lime juice and white vinegar; bring to a simmer. Season with salt and pepper. Cover and keep warm.
- Spicy Chicken: Combine 2 teaspoons smoked paprika, 1 teaspoon each cayenne, celery salt and kosher salt and 1/2 teaspoon black pepper. Slice 1 pound skinless, boneless chicken breasts into thick strips; toss with 1/4 cup of the Buffalo sauce and arrange on a rack set on a baking sheet. Sprinkle with the paprika mixture. Bake at 350 degrees F until cooked through, 20 to 25 minutes. Let cool, then chop.
- Pita Chips: Heat 4 inches canola oil to 350 degrees F in a large pot. Cut 8 pitas into wedges. Fry in batches until golden brown, 1 to 2 minutes. Drain on paper towels; season with salt.
- Blue Cheese Topping: Melt 1/2 cup crumbled smoked blue cheese with 1/2 cup milk in a saucepan over medium heat; transfer to a bowl. Add 1/4 cup more blue cheese and 1/4 cup each sour cream and mayonnaise; stir in 2 tablespoons chopped chives and season with salt and pepper.
- Make the Buffalo sauce, spicy chicken, pita chips and blue cheese topping (see above).
- Spread half of the pita chips in a large baking dish. Top with half of the chicken, Buffalo sauce and blue cheese topping; sprinkle with 1/2 cup shredded mozzarella. Repeat with another layer of pita chips, chicken, Buffalo sauce and blue cheese topping; sprinkle with 1 1/2 cups mozzarella.
- Bake at 350 degrees F until the cheese melts and the pita chips soak up some of the sauce, 5 to 10 minutes.
- Garnish with chopped celery, sliced radishes and pickled jalapenos.
BUFFALO CHICKEN NACHOS
Steps:
- Preheat the oven to 375 degrees F.
- Lay out the tortilla chips in an even layer on a baking sheet and top with the shredded chicken and hot sauce. Bake until the chips are lightly toasted and the chicken is warm, about 10 minutes. Immediately top with the celery, ranch dressing, blue cheese and scallions. Serve warm.
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
ULTIMATE BUFFALO CHICKEN NACHOS
Why have plain old nachos when you can make them with waffle cut fries and buffalo chicken instead?! Inspired by a post at howsweeteats.com.
Provided by Mandy at Food.com
Categories Weeknight
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven per waffle fry package directions.
- Arrange waffle fries in single layer on a foil-covered baking sheet and cook according to package directions.
- While fries cook, shred chicken with fingers or a fork; set aside.
- Heat buffalo wing sauce with butter until the butter melts. Add the chicken and stir to coat. Let sit.
- Chop scallions and grate the cheeses; set aside.
- Once the fries are done, pile on the chicken and cheeses.
- Turn the oven to broil and place the baking pan into the broiler. (My broiler was too small for my baking sheet, so I transferred the fries to a small pizza pan before broiling.).
- Let cook for 2-3 minutes until the cheese is melted and bubbling.
- Remove, sprinkle with scallions and eat once cool enough to touch!
- *Servings vary: This could feed anywhere from 4-7 people as a party app, or two very hungry people for a dinner where calories don't matter!
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