Buffalo Nachos Recipes

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.

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.

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!

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.

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.

Steps:

• Preheat the oven to 450 degrees F.
• Toss the tots with the chili powder and cumin in a large mixing bowl until evenly coated. Arrange the seasoned tots on a baking sheet. Bake until golden and crisp, about 35 minutes.
• Meanwhile, heat a large cast-iron skillet over medium-high heat. Melt the butter in the skillet and add the chicken pieces. Sprinkle with a pinch of salt and pepper and cook for 3 minutes. Add the celery, garlic and half of the green onions. Continue to cook, stirring, until the chicken is cooked through, another 2 minutes. Add the hot sauce and allow to simmer and thicken slightly, 1 additional minute.
• When the tots are crisp, remove from the oven and set the oven to broil. Top the tots with half of the cheese. Spoon the chicken over the tots. Sprinkle the remaining cheese over the top of the chicken. Place the baking sheet under the broiler and broil until the cheese has melted and begun to brown, about 3 minutes.
• Carefully remove the pan from the broiler. Drizzle over the Blue Cheese Ranch and any remaining sauce from the skillet. Garnish with the celery leaves and remaining green onions. Serve on the baking sheet.
• Add the ranch dressing and blue cheese crumbles to a bowl. Season with a pinch of salt and a pinch of pepper and stir until combined.

Steps:

• Preheat the oven to 350 degrees F.
• For the Buffalo sauce: To a medium saute pan over medium heat, add the oil, butter, jalapeno and garlic. Allow the butter to melt, and lightly saute the garlic and jalapeno for about 2 minutes. Stir in the hot sauce, chicken broth, lime juice and vinegar and bring to a simmer. Season with salt and pepper. Cover and keep warm until ready to use.
• For the dry rub: Combine the smoked paprika, cayenne, celery salt, salt and pepper in a small bowl. Mix to blend.
• Combine the chicken and 1/4 cup of the Buffalo sauce in a bowl; toss to coat. Transfer the chicken to a wire rack set over a baking sheet and sprinkle with the dry rub. Bake until the chicken is cooked through, about 15 minutes. Remove from the oven, allow to cool a bit, then chop the chicken into bite-size pieces. Set aside. (Leave the oven at 350 degrees F for the nachos.)
• For the pita chips: While the chicken is baking, fill a deep, heavy pot with 4 inches of oil and heat the oil to 350 degrees F over moderate heat. In batches, fry the pita wedges until golden brown and crispy, 1 to 2 minutes. Drain on paper towels and immediately sprinkle with salt.
• For the blue cheese topping: To a small saucepan over medium heat, add the milk and 1/2 cup of the smoked blue cheese. Allow the cheese to melt into the milk, then transfer the mixture to a bowl along with the remaining blue cheese and the mayonnaise, sour cream and chives. Season with salt and pepper.
• To assemble: In a large roasting pan, spread out half of the pita chips in an even layer. Top with half of the chopped chicken, half of the remaining Buffalo sauce, half of the blue cheese topping and 1/2 cup of the shredded mozzarella. Repeat, ending with a generous helping of the shredded mozzarella. Place the roasting pan on the center rack of the oven and bake until the cheese has melted and the pitas have crisped and soaked up some of the hot sauce, 5 to 10 minutes.
• Remove from oven and sprinkle the nachos with the celery, radish, jalapeno and Parmesan. Serve immediately.

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.