Description
The best gooey, tangy, spicy buffalo chicken nachos you’ve ever had. Loaded with three types of cheese and fresh, Mexican-style ingredients.
Ingredients
Scale
- 2 1/2 cups finely shredded chicken
- 1/2 cup Frank’s red hot buffalo sauce
- 1 bag corn tortilla chips (restaurant style)
- 1 (15-ounce) can black beans, rinsed and drained
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded Monterey Jack cheese
- 1/2 cup crumbled blue cheese
- 1/2 cup pico de gallo
- 1 avocado, diced
- Jalapeno slices and cilantro leaves for garnishing
Instructions
- Preheat oven to 350 degrees F.
- In a mixing bowl, combine chicken and buffalo sauce. Mix well and set chicken mixture aside.
- In a cast iron skillet or a baking sheet, put a single layer of chips at the bottom, followed by half of the chicken, half of the black beans, then 1 cup cheddar cheese. Place another layer of chips on top, followed by the rest of the chicken, beans, then 1 cup Monterey Jack cheese.
- Add a few more chips on top, then sprinkle with the rest of the cheddar and jack cheese. Add blue cheese on top, then bake for 8-10 minutes, or until the cheese melts.
- In the meanwhile, chop up the avocado and slice the jalapeño pepper.
- Once the nachos are done, add pico (do not include the liquid as the nachos will turn soggy), avocado and pepper on top. Drizzle a little more buffalo sauce if you want. Garnish with cilantro and serve immediately.
Notes
- You could make this nacho recipe with a sheet pan lined with aluminum foil to make clean-up quick and easy.
- You can certainly use rotisserie chicken for this recipe. For easy shredded chicken recipes, check out this sous vide chicken breast recipe or baked chicken recipe. Both use skinless chicken breasts.
Nutrition
- Serving Size: 1
- Calories: 788
- Sugar: 2.6g
- Sodium: 953mg
- Fat: 40g
- Saturated Fat: 22.2g
- Carbohydrates: 50.3g
- Fiber: 13.3g
- Protein: 56.5g
- Cholesterol: 133mg
