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Loaded Buffalo Nachos

Loaded Buffalo Nachos

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  • Makes: 12 servings
  • Hands On 20 mins
  • Total Time 25 mins

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When it comes to game-day snacking, we leave the messy task of deep-frying hot wings to the pros. But buffalo-flavor nachos? Game on. (Be sure to use kettle-cooked chips; they're crunchy enough to support all the toppings.)

Ingredients

  • 6 cups kettle-cooked wavy potato chips
  • 2 cups shredded cooked chicken*
  • 1/3 cup cayenne pepper sauce (Frank's RedHot)
  • 1 cup shredded Monterey Jack cheese (4 ounces)
  • 1/2 cup crumbled blue cheese or shredded cheddar cheese (2 ounces)
  • Very thinly sliced celery and chopped celery leaves

Directions

  1. Preheat broiler. Spread potato chips evenly on a baking sheet or in a shallow oven-going skillet. (If you like, line the pan with foil for easy cleanup.)
  2. In a small bowl, combine chicken and 1/3 cup pepper sauce. Top chips with chicken, then sprinkle evenly with the Monterey Jack and blue cheese.
  3. Broil 4 to 5 inches from the heat for 2 to 3 minutes or until cheese is melted and chips start to brown. Garnish with celery and celery leaves. Serve immediately.

Tip

  • *Tip Since purchased deli-style rotisserie chicken is very salty (and you'll get plenty of that from the chips), we recommend cooking plain chicken for this recipe. Place a large (12 ounces) boneless skinless chicken breast in unsalted or very lightly salted water; bring to a boil and simmer for 12 to 15 minutes, or until cooked through (165 degrees or no longer pink inside).

Nutrition Facts

(Loaded Buffalo Nachos)

Servings Per Recipe 12, pro. (g) 11, calcium (mg) 105, cal. (kcal) 180, vit. A (IU) 114, iron (mg) 1, fiber (g) 1, sodium (mg) 443, sugar (g) 0, Potassium (mg) 275, sat. fat (g) 4, Riboflavin (mg) 0, carb. (g) 8, Fat, total (g) 11, vit. C (mg) 3, chol. (mg) 33, Thiamin (mg) 0, Polyunsaturated fat (g) 1, Folate (µg) 7, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, Niacin (mg) 2, Monounsaturated fat (g) 2, Pyridoxine (Vit. B6) (mg) 0

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