Buffalo Chicken Nachos
Try this Buffalo Chicken Nachos recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 4 tablespoons butter melted
- 2 scallions, chopped
- 1 1/2 pounds boneless skinless chicken breasts
- 1 onion, peeled and chopped
- 1/2 cup hot sauce (i used frank's red hot pepper sauce)
- 1 1/2 cups shredded jack and/or cheddar cheese
- i cup cherry tomatoes chopped
- 1/2 cup blue cheese salad dressing (or more if you like th
- one 9 ounce bag (or thereabouts) tortilla chips
- Carbohydrate 2.2360500000146 g
- Cholesterol 516.637861952324 mg
- Fat 54.5237431017395 g
- Fiber 0.779999971389771 g
- Protein 158.133092349707 g
- Saturated Fat 31.4062222440013 g
- Serving Size 1 1 recipe (767g)
- Sodium 773.93256089018 mg
- Sugar 1.45605002862483 g
- Trans Fat 5.48464723288185 g
- Calories 1165 calories
Put chicken, onion, hot sauce and butter in a slow cooker. Cover and cook on low for 8 hours. Remove chicken and shred into small pieces. Scoop out about ½ cup of the liquid from the slow cooker and stir into the shredded chicken. Taste and add a little more hot sauce if you like things spicier.Preheat oven to 400. Place the tortilla chips on an oven-safe platter or a cookie sheet. Get them as close to a single later as you can.Spread 1 cup of the cheese over the chips. Spread the shredded chicken over the cheese, and sprinkle the rest of the cheese on top. Bake until the cheese is just melted, about 10 minutes.Drizzle the blue cheese dressing over the nachos. Sprinkle the tomatoes and scallions on top and serve at once.
