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Buffalo Chicken Nachos a spicy chicken appetizer drizzled with buffalo sauce, celery, cheddar cheese, blue cheese, and blue cheese crumbles. These are a great appetizer for game day!
BUFFALO CHICKEN NACHOS
(originally posted 2011)
Redemption. I made a horrible dinner the other night. I mean I would rather eat a shoe horrible. Usually I’m the last person to sit down at the table…grabbing condiments, cutting up food for the little minions, or taking garlic bread out of the oven. So when I sat down and actually took a bite of the dinner that I had not yet even taste tested, I was a little shocked at how blah it was.
I said to John with a plastered smile on my face and sugary inflexion to disguise my disgust, “This dinner is T-E-R-R-I-B-L-E.”
John said stalling, “Umm…”
And this is where being known as a man of few words has its benefits. And John, being the smart husband he is, learned ages ago that less is more when expressing your feelings about a not so good meal.
So we that we all sat there and choked down the second worst meal I have ever made. We had already threatened the kids that if they didn’t eat we would take away their Wii and hot tub privileges. So what consequences did I get if I didn’t eat? No more chocolate? No more Diet Dr. Pepper?
These Buffalo Chicken Nachos were all about proving that I still had it in me to make a meal that made my man happy. We had both been lusting after these nachos ever since we spotted them in a copy of Food Network magazine I bought for our flight to Hawaii. I was planning on waiting until March Madness to try these out but today is National Tortilla Chip Day so it seemed fitting.
OTHER BUFFALO CHICKEN RECIPES
Yield: 6 servings
Buffalo Chicken Nachos a spicy chicken appetizer drizzled with buffalo sauce, celery, cheddar cheese, blue cheese, and blue cheese crumbles. These are a great appetizer for game day!
-
8
cups
tortilla chips -
4
cups
cooked chicken, shredded -
1 1/2
cups
Frank’s Buffalo Wing sauce -
1/2
cup
water -
3
cups
shredded cheddar cheese -
1/3
cup
blue cheese dressing -
4
ounces
blue cheese crumbles -
1
cup
chopped celery
-
Preheat oven to 475 degrees. Spread tortilla chips on a rimmed baking sheet or in a shallow dish.
-
Bring wing sauce and 1/2 cup water to a simmer. Add shredded cooked chicken; heat through. Strain the chicken (reserving the sauce) and spread over ranch-flavored tortilla chips. Top with shredded cheddar.
-
Bake in the upper third portion of the oven until cheese is melted for about 5-7 minutes. After nachos are baked top with blue cheese dressing, blue cheese crumbles, chopped celery and the reserved wing sauce.
Note: All these measurements are approximate. As with any nachos, adjust ingredients to your personal preference.
Source: adapted from Food Network
