Eclectic Red Barn: Kickin Buffalo Chicken Nachos

FFf Eclectic Red Barn: Kickin Buffalo Chicken Nachos

Saturday, February 18, 2017

Kickin Buffalo Chicken Nachos

Nachos are great as an appetizer, but what about for dinner. When my husband and I go out, sometimes we get a couple of appetizers to share for dinner. So when I saw this recipe, I thought why not for dinner.

Eclectic Red Barn: Kickin' Chicken Nachos

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.

Eclectic Red Barn: Kickin' Chicken Nachos with toppings

My husband also added Taco sauce to his, but I was content with the Blue Cheese dressing drizzled on top.

There are so many options for toppings, just choose what you like.

Recipe    Print

Kickin' Buffalo Chicken Nachos

Ingredients

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
olives

Directions:

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.