On a typical weekend afternoon, football takes center stage at our house. With games continuing one right after another from early afternoon all the way into the late evening, an integral part of watching football games is the eating of football food.
Nachos are on every sports restaurant/bar menu with the usual ingredients of tortilla chips, seasoned ground beef, beans, cheddar cheese, tomatoes, lettuce, sour cream, salsa and guacamole. This version of the pseudo-Mexican snack is good enough on its own, but I decided to change up a few ingredients to create a new spin on this tasty snack.
Buffalo Chicken Nachos combine shredded chicken with Frank’s Hot Sauce and cheddar and blue cheeses on top of blue and white corn tortilla chips. After a few minutes in a hot oven, the nachos are topped with celery, tomatoes, and scallions.
Make sure you have the ingredients to make Buffalo Chicken Nachos and sit back and cheer on your favorite football team.
Buffalo Chicken Nachos
a large bag of tortilla chips – corn or blue corn or a combo of both
3 cups cooked and shredded chicken
5 tablespoons hot sauce, or more to taste
3 cups shredded sharp cheddar cheese
1 cup crumbled blue cheese
6 scallions, chopped
3 celery ribs, small dice
1 medium tomato, small dice
sour cream for serving
salsa for serving
Preheat oven to 425 degrees. Line an 18 x 10 inch baking sheet with parchment paper. This is not necessary but makes clean up much easier. 🙂
Place a layer of tortilla chips in the baking sheet overlapping some of the chips. Make sure the pan is full of chips.
In a bowl, combine the chicken and hot sauce. Spread the chicken evenly over the chips and sprinkle with the cheddar cheese and blue cheese. Bake for 6 – 8 minutes or until the cheese is melted.
Amy Casey has had a lifelong love of food. It began at an early age with many hours watching Julia Child on The French Chef and learning to cook from the many fabulous cooks in her family. Her love of food lead her to become a personal chef, and she is the chef/owner of EAT! A Personal Chef Service in northern New Jersey, and also a member of the United States Personal Chef Association. Always wanting to share her love of food, she chronicles her collection of recipes in the blog Dinners for a Year and Beyond.
