The recipe for Kickin' Buffalo Chicken Nacho was in Allrecipes magazine. I made some changes from that recipe. For one, they had you place the nachos on the baking sheet and then the chicken mixture along with the tomatoes and other vegetables to bake
Although I thought this would be alright for a large crowd, it was just the two of us and if there were left overs, the nachos would be soggy.
So I just placed the chicken mixture and cheese without the vegetables to bake and then added all of our toppings afterwards.
Once it was baked, I placed nachos on our plates and then the chicken and cheese on top.
There are so many options for toppings, just choose what you like.
Kickin' Buffalo Chicken Nachos
- cooking spray
- 3/4 cup blue cheese salad dressing, divided
- 1/2 cup cayenne pepper sauce (such as Frank's® RedHot®)
- Taco sauce
- 2 tablespoons butter, melted
- 2 cups shredded cooked chicken
- 1 (13 ounce) package restaurant-style white corn tortilla chips (such as Tostitos®)
- 1 large tomato, seeded and chopped
- chopped avocado
- 1/3 cup diced red onion
- 1/4 cup pickled jalapeno pepper slices
- 1 1/2 cups shredded Mexican cheese blend
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon chopped fresh cilantro
- 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 chicken mixture over lined baking sheet.
- Combine Mexican cheese blend and Monterey Jack cheese in a bowl; sprinkle evenly over chicken.
- 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.
- Add your choice of toppings: avocados, tomatoes, onions, jalapenos, olives.
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