Yield: 12
Buffalo Chicken Nachos
Ingredients
- 4 cups tortilla chips
- 3 cups shredded cooked chicken
- ¼ cup butter
- 2 garlic cloves, minced
- ½ cup hot sauce
- 1 tsp Worcestershire sauce
- 2 tbsp flour
- 1 ½ cups milk
- 1 cup Monterey Jack cheese
- 1 cup crumbled blue cheese
- 2 green onions, finely sliced
- 1 celery rib, finely sliced
Instructions
- Preheat the oven to 350°F.
- In a large skillet, melt ¼ cup of butter over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the hot sauce and Worcestershire sauce. Simmer for 1 to 2 minutes. Add the chicken and toss to coat. Cook until the chicken has heated through, about additional 3 to 5 minutes. Set it aside.
- In a small saucepan melt 2 tablespoons of butter over medium heat. Add flour the flour and whisk constantly until the mixture is smooth and slightly golden. Add the milk and whisk until well combined and smooth. Stir in the shredded cheese and half of the blue cheese. If your sauce is too thick, add more milk until it reaches the consistency you want.
- On a baking sheet arrange tortilla chips in a single layer. Spread the Buffalo chicken evenly over the tortilla chips and drizzle with blue cheese sauce. Top with the remaining blue cheese. Bake until the cheese has melted, about 5 to 7 minutes. Finish with finely sliced celery and green onion.
- Serve immediately.
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