Buffalo Chicken Nachos
Servings: 6 hungry people
Buffalo Chicken Nachos are a no fuss, fast appetizer to feed a crowd. Full of flavor and easy ingredients put together and served on a sheet pan, a chicken nacho recipe hearty enough for a meal!
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Ingredients
- 2 Boneless, Skinless Chicken Breasts
- Cooking Spray
- 4 tbsp Butter
- 4 tbsp Frank's Red Hot
- 1 bag Corn Chips
- 2 ounces Queso Fresco or Blue Cheese, crumbled
- 8 ounces Mexican Cheese, Shredded
- 4 tbsp Ranch Dressing or Sour Cream
- Toppings: Pickled Jalapeno, Tomatoes, Salsa, Green Onions
Instructions
- Preheat oven to 425 degrees F.
- Spray sheet pan with cooking spray before adding chicken breasts. Sprinkle chicken with kosher salt and cayenne pepper before baking in oven until cooked through, about 20 minutes. Chicken is done when an instant read meat thermometer reads 160 degrees F.
- Melt butter in a microwave safe bowl. Add Frank's Red Hot and blend well. Chop chicken into 1/2" to 1" pieces, and toss in hot sauce blend to coat.
- Meanwhile, put a layer of corn chips on baking sheet or oven proof serving dish.
- Sprinkle on half of queso fresco or blue cheese, and half of Mexican blend cheese. Top with half of chicken.
- Layer on remaining chips, cheeses and chicken. Don't pile high - keep nachos spread out so cheese will melt evenly.
- Bake for 8 to 10 minutes or until cheese is melted and bubbling. Sprinkle with Ranch or Sour Cream and add toppings. Serve immediately.