Buffalo Chicken Nachos Food

BAKED CHICKEN NACHOS

Steps:

• In a large skillet, saute peppers in 1-1/2 teaspoons oil for 3 minutes or until crisp-tender; transfer to a small bowl. In the same skillet, saute the beans, garlic, oregano and cumin in remaining oil for 3 minutes or until heated through., Meanwhile, combine the chicken, lime juice, salt and pepper. In a greased 13x9-in. baking dish, layer half each of the tortilla chips, pepper mixture, bean mixture, chicken, cheese, onions and cilantro. Repeat layers., Bake, uncovered, at 350° for 15-20 minutes or until heated through. Serve with sour cream and, if desired, pickled jalapenos.

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 CHICKEN MEATBALLS

Steps:

• For the meatballs: Preheat the oven to 400 degrees F. Spray a rimmed baking sheet with cooking spray.
• Melt the butter in a small saucepan over medium heat. Whisk in the hot sauce, remove from the heat and let cool to room temperature.
• Combine the chicken, breadcrumbs, celery, egg, onions and 1 teaspoon salt in a large bowl. Add 2/3 cup of the cooled hot sauce mixture (reserve the rest) and mix to combine. Form the chicken mixture into 2-inch meatballs (about 18 total) and place them on the prepared baking sheet.
• Bake until cooked through, about 20 minutes, brushing the meatballs with the reserved hot sauce mixture during the last 8 minutes.
• For the sauce: Combine the sour cream, mayonnaise, blue cheese and vinegar in a small bowl. Season with salt and pepper.
• Serve the meatballs with the sauce and celery sticks.

BUFFALO CHICKEN NACHOS

Steps:

• Preheat oven to 350°F.
• Thoroughly dry chicken before seasoning with oil and salt. Place on a parchment-lined baking sheet. Bake for 25 minutes, or until the thickest part is 165°F
• Shred chicken once it has cooled to room temperature and toss in buffalo sauce.

BUFFALO CHICKEN NACHOS

Steps:

• Preheat oven to 475 degrees. Spread tortilla chips on a rimmed baking sheet or in a shallow dish.
• Bring wing sauce and 1/2 cup water to a simmer. Add shredded cooked chicken; heat through. Strain the chicken (reserving the sauce) and spread over ranch-flavored tortilla chips. Top with shredded cheddar.
• Bake in the upper third portion of the oven until cheese is melted for about 5-7 minutes. After nachos are baked top with blue cheese, chopped celery and the reserved wing sauce.

BUFFALO CHICKEN POTATO CHIP NACHOS

Steps:

• Heat oven to 350°F.
• Combine chicken and 1/4 cup pepper sauce.
• Microwave cream cheese, blue cheese and milk in microwaveable bowl on HIGH 30 sec. or until cheeses are completely melted when stirred.
• Spread chips onto rimmed baking sheet; top with chicken mixture, then cream cheese mixture.
• Bake 8 to 10 min. or until heated through.
• Top with vegetables and remaining pepper sauce.

KICKIN' BUFFALO CHICKEN NACHOS

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.

BUFFALO CHICKEN NACHOS

Steps:

• In a bowl, add your shredded chicken, buffalo sauce and Greek yogurt in a bowl until fully combined.
• Lay your tortilla chips on a pan and spread your chicken on top.
• Sprinkle your cheese on top of it all. (you can switch this step the other way, but I like my cheese on top.)
• Place in oven and broil for 3 minutes or until the cheese melts
• Garnish with salt and pepper and green onion slices.
• Eat immediately.

BUFFALO CHICKEN NACHOS RECIPE BY TASTY

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!

BUFFALO CHICKEN NACHOS

Steps:

• Bring 1 1/2 cups wing sauce and 1/2 cup water to a simmer. Add 4 cups shredded cooked chicken; heat through. Strain the chicken (reserving the sauce) and spread over ranch-flavored tortilla chips with 3 cups shredded cheddar. Bake, then top with blue cheese, chopped celery and the reserved wing sauce.

ULTIMATE BUFFALO CHICKEN NACHOS

Steps:

• Preheat oven per waffle fry package directions.
• Arrange waffle fries in single layer on a foil-covered baking sheet and cook according to package directions.
• While fries cook, shred chicken with fingers or a fork; set aside.
• Heat buffalo wing sauce with butter until the butter melts. Add the chicken and stir to coat. Let sit.
• Chop scallions and grate the cheeses; set aside.
• Once the fries are done, pile on the chicken and cheeses.
• Turn the oven to broil and place the baking pan into the broiler. (My broiler was too small for my baking sheet, so I transferred the fries to a small pizza pan before broiling.).
• Let cook for 2-3 minutes until the cheese is melted and bubbling.
• Remove, sprinkle with scallions and eat once cool enough to touch!
• *Servings vary: This could feed anywhere from 4-7 people as a party app, or two very hungry people for a dinner where calories don't matter!