BUFFALO NACHOS
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- 1. Preheat the oven to 400 degrees F. Combine the hot sauce, butter and garlic in a small saucepan and bring to a simmer over medium-low heat. Cook until slightly thick, about 15 minutes. Discard the garlic.
- 2. Remove the meat from the chicken, discard the skin and shred the meat into small pieces (you should have about 2 cups). Toss in a bowl with 1/2 cup sauce. Whisk 1/3 cup heavy cream and the blue cheese in another bowl to combine.
- 3. Spread the tortilla chips in an even layer on a large pizza pan or ovenproof skillet lined with parchment paper. Scatter the chicken on top, and then spoon 1/4 cup more sauce over the meat and chips. Sprinkle the sliced celery and Cheddar evenly over everything. Dollop half of the blue cheese sauce over top, reserving the rest for additional topping. Bake until hot and the cheeses melt, about 10 minutes.
- 4. Top with the celery leaves. Stir in the remaining 1 tablespoon heavy cream to the reserved blue cheese sauce and drizzle over the finished nachos.
BUFFALO CHICKEN NACHOS RECIPE BY TASTY
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
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
BUFFALO CHICKEN NACHOS
Steps:
- Preheat the oven to 375 degrees F.
- Lay out the tortilla chips in an even layer on a baking sheet and top with the shredded chicken and hot sauce. Bake until the chips are lightly toasted and the chicken is warm, about 10 minutes. Immediately top with the celery, ranch dressing, blue cheese and scallions. Serve warm.
BUFFALO NACHOS
All the spicy, creamy flavors of buffalo chicken wings baked on top of tortilla chips.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Combine the hot sauce, butter and garlic in a small saucepan and bring to a simmer over medium-low heat. Cook until slightly thick, about 15 minutes. Discard the garlic.
- Remove the meat from the chicken, discard the skin and shred the meat into small pieces (you should have about 2 cups). Toss in a bowl with 1/2 cup of the sauce. Whisk 1/3 cup of the heavy cream and the blue cheese in another bowl to combine.
- Spread the tortilla chips in an even layer on a large pizza pan or ovenproof skillet lined with parchment paper. Scatter the chicken on top, and then spoon 1/4 cup more sauce over the meat and chips. Sprinkle the sliced celery and Cheddar evenly over everything. Dollop half of the blue cheese sauce over top, reserving the rest for additional topping. Bake until hot and the cheeses melt, about 10 minutes.
- Top with the celery leaves. Stir the remaining 1 tablespoon heavy cream into the reserved blue cheese sauce and drizzle over the finished nachos.
BUFFALO CHICKEN NACHOS
Steps:
- Buffalo Sauce: Combine 1 tablespoon vegetable oil, 4 tablespoons butter, 1 minced jalapeno and 1 tablespoon minced garlic in a saute pan over medium heat; let the butter melt, then cook 2 minutes. Stir in 3/4 cup hot sauce (such as Frank¿s RedHot), 1/2 cup chicken broth and 1/2 tablespoon each lime juice and white vinegar; bring to a simmer. Season with salt and pepper. Cover and keep warm.
- Spicy Chicken: Combine 2 teaspoons smoked paprika, 1 teaspoon each cayenne, celery salt and kosher salt and 1/2 teaspoon black pepper. Slice 1 pound skinless, boneless chicken breasts into thick strips; toss with 1/4 cup of the Buffalo sauce and arrange on a rack set on a baking sheet. Sprinkle with the paprika mixture. Bake at 350 degrees F until cooked through, 20 to 25 minutes. Let cool, then chop.
- Pita Chips: Heat 4 inches canola oil to 350 degrees F in a large pot. Cut 8 pitas into wedges. Fry in batches until golden brown, 1 to 2 minutes. Drain on paper towels; season with salt.
- Blue Cheese Topping: Melt 1/2 cup crumbled smoked blue cheese with 1/2 cup milk in a saucepan over medium heat; transfer to a bowl. Add 1/4 cup more blue cheese and 1/4 cup each sour cream and mayonnaise; stir in 2 tablespoons chopped chives and season with salt and pepper.
- Make the Buffalo sauce, spicy chicken, pita chips and blue cheese topping (see above).
- Spread half of the pita chips in a large baking dish. Top with half of the chicken, Buffalo sauce and blue cheese topping; sprinkle with 1/2 cup shredded mozzarella. Repeat with another layer of pita chips, chicken, Buffalo sauce and blue cheese topping; sprinkle with 1 1/2 cups mozzarella.
- Bake at 350 degrees F until the cheese melts and the pita chips soak up some of the sauce, 5 to 10 minutes.
- Garnish with chopped celery, sliced radishes and pickled jalapenos.
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 NACHO BOWL
Super easy to assemble and serve at gatherings. All the flavors of Buffalo chicken in a nacho bowl.
Provided by Amanda Frederickson
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Combine chicken and Buffalo wing sauce in a bowl.
- Place 1 layer tortilla chips in the bottom of a baking dish; top with a layer of Buffalo chicken mixture, black beans, and Cheddar cheese. Continue layering with remaining tortilla chips, Buffalo chicken mixture, black beans, and Cheddar cheese.
- Bake in the preheated oven until cheese is melted, 10 to 15 minutes. Cover the nachos with aluminum foil if the top is getting too dark.
- Top nachos with sour cream, blue cheese, jalapeno peppers, and green onion.
Nutrition Facts : Calories 612.9 calories, Carbohydrate 47.9 g, Cholesterol 83.2 mg, Fat 34.1 g, Fiber 6.7 g, Protein 30.2 g, SaturatedFat 12.2 g, Sodium 925.8 mg, Sugar 0.8 g
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EASY BUFFALO CHICKEN NACHOS RECIPES | YELLOWBLISSROAD.COM
From yellowblissroad.com
4.8/5 (16)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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