Buffalo Chicken Nachos
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 579
- Total Fat
- 40
- Saturated Fat
- 15
- Carbohydrates
- 29
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 26
- Cholesterol
- 119
- Sodium
- 492
- Total: 35 min
- Active: 25 min
Ingredients
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
Directions
- Preheat the oven to 400 degrees F.
- In a small saucepan over medium heat, combine the butter, hot sauce and honey. Stir until completely melted and combined.
- In a medium bowl, toss the shredded chicken with the sauce.
- Scatter the chips on a baking sheet. Top with the chicken and onions. Top with the shredded cheese and jalapeño slices. Bake until the cheese is melted and bubbly, about 10 minutes. Top with the blue cheese and cilantro, then drizzle with the spicy ranch. Serve immediately.