KICKIN' BUFFALO CHICKEN NACHOS
These hearty, dude-pleasing nachos are bursting with flavor. The combination of the crunchy tortilla chips with the spicy buffalo chicken and the cool blue cheese dressing make the perfect accompaniment to a frosty cold beverage (or two!) and are great any time of day. The recipe serves 4, but sharing is optional!
Provided by bakingmecrazy
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 30m
Yield 8
Number Of Ingredients 14
Steps:
- 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 tortilla chips evenly over prepared baking sheet. Sprinkle tomato, olives, onion, and jalapeno peppers over chips. Spread chicken mixture over vegetables and top with crumbled bacon.
- Combine Mexican cheese blend and Monterey Jack cheese in a bowl; sprinkle evenly over chicken and tortilla chip mixture.
- 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.
Nutrition Facts : Calories 672.3 calories, Carbohydrate 35.6 g, Cholesterol 89.8 mg, Fat 47.8 g, Fiber 3.2 g, Protein 28 g, SaturatedFat 16.6 g, Sodium 1531.3 mg, Sugar 2.6 g
LOADED BBQ CHICKEN NACHOS RECIPE BY TASTY
Here's what you need: canola oil, chicken breast, kosher salt, freshly ground black pepper, garlic powder, chili powder, BBQ sauce, tortilla chips, shredded cheese, red onion, tomato, bacon, fresh parsley, sour cream, avocado
Provided by Tasty
Categories Appetizers
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F (176°C). Heat the oil in a pan over high heat. Cook the chicken with salt, pepper, garlic powder, and chili powder for two to three minutes.
- Add the barbecue sauce and cook until the sauce has reduced by about half, about five minutes. Remove from heat.
- In a large skillet, spread out two large handfuls of tortilla chips. Layer with half of the barbecue chicken, followed by half of the cheese, onion, tomato, bacon, and parsley. Repeat with the remaining ingredients.
- Bake for 15 minutes.
- Drizzle the sour cream and sprinkle the avocado on top. Serve!
- Enjoy!
Nutrition Facts : Calories 1420 calories, Carbohydrate 96 grams, Fat 83 grams, Fiber 9 grams, Protein 73 grams, Sugar 21 grams
BUFFALO CHICKEN POTATO SKIN NACHOS RECIPE BY TASTY
Fill in
Provided by Tikeyah Whittle
Categories Appetizers
Time 2h20m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Place the potatoes on the prepared baking sheet. Pierce all over with a fork. Rub with 1 tablespoon canola oil and season with 1 teaspoon salt.
- Bake the potatoes for 60-70 minutes, until they are soft enough to gently squeeze with an oven mitt. Remove the potatoes from the oven and let sit for 15-20 minutes, until cool enough to handle.
- Cut the potatoes in half lengthwise and scoop out the insides, leaving a ⅛-inch-thick border of potato flesh around the edges. Cut each piece in half again lengthwise and once more crosswise to create 2-inch-long triangles.
- Arrange the potato triangles skin-side-up in a single layer on the baking sheet and brush with the melted butter. Flip skin-side-down and brush the insides with melted butter, then season with salt and ¼ teaspoon black pepper.
- Bake for 12-15 minutes, until the insides are golden brown. Flip the potatoes skin-side-up again and bake for 8-10 minutes more, until the skins are crispy.
- In a medium microwave-safe bowl, combine the buffalo sauce and butter. Microwave for 30-60 seconds, until the butter is melted. Whisk well to combine. Add the cayenne and white vinegar and whisk to combine.
- Season the chicken breasts on both sides with 1 teaspoon salt, pepper to taste, and the garlic powder.
- Heat the remaining tablespoon of canola oil in a large skillet over medium heat until shimmering. Add the chicken breasts and cook without moving until browned, 4-5 minutes. Flip the chicken and cook for another 3-4 minutes, until browned on the other side. Pour in the chicken broth, reduce the heat to medium-low, cover, and cook for 10-12 minutes more, or until the chicken is tender and cooked through.
- Transfer the chicken to a medium bowl and shred with an electric hand mixer on medium-low speed, 1-2 minutes. (Alternatively, use 2 forks to shred the chicken.) Add the buffalo sauce and ½ cup shredded Mexican cheese and mix to combine.
- Make the pico de gallo: In a medium bowl, combine the tomatoes, onion, jalapeño, garlic, cilantro, salt, pepper, and lime juice and stir to combine.
- Set the broiler to high.
- Arrange the potato wedges around the edges and over the bottom of an 8-inch cast-iron skillet. Top with the buffalo chicken and sprinkle the remaining 1 cup shredded Mexican cheese on top.
- Broil the nachos for 2-3 minutes, until the cheese is melted and bubbling.
- Top the nachos with guacamole, the pico de gallo, blue cheese dressing, and cilantro. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 943 calories, Carbohydrate 71 grams, Fat 56 grams, Fiber 8 grams, Protein 37 grams, Sugar 8 grams
BUFFALO CAULIFLOWER NACHOS RECIPE BY TASTY
Here's what you need: cauliflower, olive oil, smoked paprika, fine sea salt, freshly ground black pepper, hot sauce, siracha, butter, lime, tortilla chips, monterey jack cheese, cheddar cheese, avocado, radishes, celery stems, sour cream, fresh cilantro
Provided by Chris Salicrup
Categories Appetizers
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 400°F (200˚C).
- On a large baking sheet, toss together the cauliflower florets, olive oil, paprika, salt, and pepper. Roast until tender, 20-25 minutes.
- In a large bowl, whisk together the hot sauce, sriracha, melted butter, and lime juice.
- Add the roasted cauliflower to the bowl and mix to coat.
- Scatter the tortilla chips over the baking sheet. Top with the cauliflower, Monterey Jack cheese, and cheddar cheese.
- Return the baking sheet to the oven and bake until cheese is melted and bubbling, about 5 minutes.
- Top with avocado, radishes, celery, sour cream, and cilantro. Serve warm.
- Enjoy!
Nutrition Facts : Calories 1270 calories, Carbohydrate 140 grams, Fat 69 grams, Fiber 15 grams, Protein 31 grams, Sugar 5 grams
BUFFALO CHICKEN TOTCHOS RECIPE BY TASTY
Here's what you need: frozen tater tot, rotisserie chicken, salt, pepper, buffalo sauce, green onions, shredded sharp cheddar cheese, cornstarch, evaporated milk, buffalo sauce, smoked bacon, blue cheese dressing, green onion, salt, pepper
Provided by Kiano Moju
Categories Appetizers
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 425°F (220°C).
- Arrange tater tots on a 11x17 inch (28x43 cm) nonstick baking sheet.
- Place strips of bacon on a separate baking sheet, and bake along with the tater tots.
- Bake the tater tots according to package directions, about 20-25 minutes, flipping halfway.
- While the bacon and tater tots cook, prepare your buffalo mixture and cheese sauce.
- In a mixing bowl, season chicken lightly with a pinch of salt and pepper. Add the green onions and buffalo sauce. Mix well and keep warm.
- In a pot, combine cheddar cheese and cornstarch. Stir until cheese is well coated with the cornstarch. Set the saucepan set over medium heat, adding in evaporated milk and buffalo sauce.
- Bring sauce to simmer, whisking constantly until cheese has melted and sauce has thickened, about 5-8 minutes. Set aside and keep warm over very low heat. Stirring occasionally to prevent burning.
- Once crispy, remove bacon from oven. Place strips on top of a paper towel to strain excess fat. Chop strips into a rough dice. Set aside
- Remove tater tots from the oven once lightly browned on the bottom. Lightly season with a pinch of salt and pepper.
- To assemble totchos, layer tater tots followed by the cheese sauce and buffalo chicken onto your serving platter.
- Garnish with blue cheese dressing, remaining buffalo sauce, bacon and remaining green onions.
- Enjoy!
Nutrition Facts : Calories 614 calories, Carbohydrate 43 grams, Fat 37 grams, Fiber 2 grams, Protein 30 grams, Sugar 6 grams
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EASY BUFFALO CHICKEN NACHOS RECIPES | YELLOWBLISSROAD.COM
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4.8/5 (15)Calories 525 per servingCategory Appetizer
- In a large saute pan, heat olive oil over medium heat. Add in chicken, sprinkle with salt and pepper, and cook until no longer pink, about 10-12 minutes. Remove from pan and shred chicken.
- Add shredded chicken back into saute pan and stir in buffalo sauce and ranch dressing. Let simmer for 1-2 minutes.
- On a baking sheet, add a layer of the corn tortilla chips. Top evenly with the shredded chicken and shredded cheese. Bake for 5-7 minutes, until cheese is melted through.
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