BUFFALO CHICKEN NACHOS
Crunchy tortilla chips are loaded with tender chicken, drenched in a spicy buffalo ranch sauce and smothered in cheese for the ultimate game day snack. These Buffalo Chicken Nachos are easy to whip up and are sure to please your hungry crowd!
BUFFALO CHICKEN NACHOS RECIPE
Hey all! Sam back from The Culinary Compass to bring you these awesome Buffalo Chicken Nachos! I’m always a fan when football season comes around because I love to make fun appetizers for game day. This just combines two of my favorite appetizers into probably one of my new favorites!
Buffalo chicken dip is my all-time favorite for game day. In college, my friends and I would love to make big batches of it when we were studying. If we had thought to put it on nachos, it probably would’ve been made at least once a week. The melty cheese on top and the addictive heat from the buffalo sauce just make you want to eat it again and again! I mean just look at that cheese pull you guys. How can you not want that?!
Ingredients
Instructions
BUFFALO CHICKEN NACHOS RECIPE
Hey all! Sam back from The Culinary Compass to bring you these awesome Buffalo Chicken Nachos! I’m always a fan when football season comes around because I love to make fun appetizers for game day. This just combines two of my favorite appetizers into probably one of my new favorites!
Buffalo chicken dip is my all-time favorite for game day. In college, my friends and I would love to make big batches of it when we were studying. If we had thought to put it on nachos, it probably would’ve been made at least once a week. The melty cheese on top and the addictive heat from the buffalo sauce just make you want to eat it again and again! I mean just look at that cheese pull you guys. How can you not want that?!
Ingredients
- 1 tbsp olive oil
- 1 lb chicken breast
- Salt and pepper to taste
- 1/2 cup buffalo sauce
- 1/2 cup ranch dressing
- 1 bag Corn tortilla chips 10-15 ounces
- 1 cup shredded colby jack cheese
- 2-3 green onions sliced
Instructions
- Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil (optional)
- 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.
- Top with green onions and serve warm!
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