Buffalo Chicken Potato Chip Nachos Recipes

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KICKIN' BUFFALO CHICKEN NACHOS



Kickin' Buffalo Chicken Nachos image

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

cooking spray
¾ cup blue cheese salad dressing, divided
½ cup cayenne pepper sauce (such as Frank's® RedHot®)
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
½ cup sliced black olives
⅓ cup diced red onion
¼ cup pickled jalapeno pepper slices
4 ounces precooked bacon, crumbled
1 ½ cups shredded Mexican cheese blend
1 cup shredded Monterey Jack cheese
1 tablespoon chopped fresh cilantro

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

BUFFALO CHICKEN POTATO SKIN NACHOS RECIPE BY TASTY



Buffalo Chicken Potato Skin Nachos Recipe by Tasty image

Fill in

Provided by Tikeyah Whittle

Categories     Appetizers

Time 2h20m

Yield 4 servings

Number Of Ingredients 24

4 small russet potatoes, (about 3-4 inches long and 2 inches wide), scrubbed
2 tablespoons canola oil, divided
2 teaspoons kosher salt, divided, plus more to taste
½ stick unsalted butter, melted
¼ teaspoon freshly ground black pepper, plus more to taste
½ cup Frank's RedHot® Buffalo Wings Sauce
⅓ cup unsalted butter
½ teaspoon McCormick® cayenne pepper
1 ½ teaspoons distilled white vinegar
2 chicken breasts, boneless, skinless
1 teaspoon McCormick® Garlic Powder
½ cup chicken broth
1 ½ cups shredded mexican cheese blend, divided
2 roma tomatoes
½ red onion, diced
1 jalapeño, seeded and minced
1 clove garlic, minced
3 tablespoons fresh cilantro, chopped
½ teaspoon kosher salt
¼ teaspoon ground black pepper
lime, juiced
1 cup guacamole
¼ cup blue cheese dressing
fresh cilantro, roughly chopped

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 CHICKEN NACHOS RECIPE BY TASTY



Buffalo Chicken Nachos Recipe by Tasty image

Here's what you need: cooked chicken, hot sauce, ranch dressing, tortilla chips, monterey jack cheese, tomato, green onions

Provided by Tasty

Categories     Appetizers

Time 30m

Yield 6 servings

Number Of Ingredients 7

2 lb cooked chicken
1 cup hot sauce
½ cup ranch dressing
9 oz tortilla chips
2 cups monterey jack cheese
½ tomato, diced
½ cup green onions, sliced

Steps:

  • Preheat oven to 350°F (175°C).
  • In a bowl, mix the chicken with the hot sauce and the ranch.
  • In a large pan or skillet, lay down half of the tortilla chips, followed by half of the buffalo chicken, Monterey Jack, tomato, and green onions. Repeat with the remaining half of the ingredients.
  • Bake for 15 minutes, until cheese is melted.
  • Enjoy!

Nutrition Facts : Calories 775 calories, Carbohydrate 32 grams, Fat 46 grams, Fiber 2 grams, Protein 58 grams, Sugar 2 grams

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