Buffalo Chicken Nachos

Deselect All

1 stick (8 tablespoons) unsalted butter, diced

1/2 cup hot sauce, preferably Frank’s RedHot

1 teaspoon honey

2 chicken breasts from a rotisserie chicken, skin removed, shredded

One 10-ounce bag chile-lime corn chips

3 tablespoons finely chopped red onion

3 1/2 cups shredded three-cheese Mexican blend

1/4 cup pickled jalapeño slices

1/2 cup crumbled blue cheese (from a block, not pre-crumbled)

1/4 cup fresh cilantro leaves

Store-bought spicy ranch dressing, for serving