Buffalo Nachos Views: 9
Dec 29, 2014 Comments:
1 Rotisserie Chicken, shredded
1 large party bag of tortilla chips
2 small container of bleu cheese crumbles*, 1 for nachos and 1 for dressing
Bleu Cheese Salad dressing (recipe is listed below)
3 stalks of celery, diced fine
3 scallions, cut small, I use kitchen shears
4 cups or more Mozzarella cheese, grated
1/2 cup or more Buffalo Wing Sauce, I used Sweet Baby Rays
Do you like Buffalo Wings? Do you like Nachos? This is a match made in food heaven! Perfect for parties and better yet, watching football and bowl games. Grab your favorite cold beverage and dig in! I have included photos first one being layered with the Buffalo Chicken ingredients before it’s covered in cheese. You can see in the second photo how much cheese I put on the nachos. The last two are of the finished product. Dive in and enjoy!
Preheat oven to 400 degrees.
Place shredded chicken in a bowl. Toss with Buffalo Wing Sauce. You want the chicken moist but not dripping in sauce.
On a large baking sheet or baking platter (I used a large stone from Pampered Chef) begin to layer the above ingredients. Begin with a layer of tortilla chips. Next add chicken, bleu cheese crumbles, dot generously with bleu cheese dressing, add celery, scallions and finish with mozzarella cheese. Repeat layers, finishing with mozzarella cheese. It’s so important to layer nachos, otherwise all of the good stuff is on top or the sides, and once it’s eaten you are just left with chips! Bake for 15 minutes or until cheese is melted and nachos are heated throughly. Serve with your favorite ice cold beverage and if possible, watch your favorite football game! Enjoy!
Bleu Cheese Dressing:
1/4 cup sour cream
1/2 cup mayonnaise
1/2 cup buttermilk (please use real buttermilk and not soured milk!)
1 container of bleu cheese crumbles, 5 ounces
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
Juice of 1/2 lemon
Salt and Pepper to taste (fresh ground is best)
Combine all ingredients and whisk. Can be made several days in advance and stored in refrigerator. Make at least 3 hours before making nachos, so the flavors meld. This is also great on salads too.
*If you really dislike bleu cheese dressing, you can substitute a good ranch dressing and omit bleu cheese dressing and crumbles.
Tampa Cake Girl
January 23, 2015 at 2:02 am
Thank you AnnMarie! You will love them! So easy and tasty. It’s one of my favorite appetizers.