Buffalo Chicken Nachos
September 15, 2024 • 0 comments
Ingredients
- (2 large breasts or 4 cups of shredded & cooked chicken) Chicken Breast, Boneless
- (1 cup) Hot sauce (Frank's Red Hot is the OG)
- (1/4 cup (4 Tbsp)) Butter
- (1 bag (~12 oz)) Tortilla chips
- (2 stalks) Celery, diced
- (12 oz or ~3 cups) Sharp cheddar cheese, shredded
- (Green onions, thinly sliced; ranch dressing drizzle) Optional toppings
Directions
- Preheat the oven to 400°F. Line a sheet pan with parchment for easy cleanup.
- In a saucepan over medium heat, mix the hot sauce and butter. Heat until the butter melts into the hot sauce and the mixture heats through, about 3 to 5 minutes, stirring frequently.
- Add the shredded chicken to the sauce and cook until heated through, about 2 minutes. Remove the chicken from the sauce with a slotted spoon, saving the sauce for later.
- Arrange the tortilla chips on the sheet pan and top with the shredded Buffalo chicken. Add the celery and about ½ the cheddar. Drizzle the reserved Buffalo sauce over the top of the nachos, top with the blue cheese and the remaining cheddar.
- Bake in the top third of the oven for 5 to 7 minutes until the the nachos are hot and the cheese is bubbly and starting to brown at the edges. Top with onions, a drizzle of ranch and more celery, if desired, and serve immediately.
