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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.)

Source: Midwest Living

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Recipe Summary test

hands-on:
20 mins
total:
25 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.)

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  • 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.

  • 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

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° or no longer pink inside).

Nutrition Facts

180 calories; fat 11g; cholesterol 33mg; saturated fat 4g; carbohydrates 8g; mono fat 2g; poly fat 1g; insoluble fiber 1g; protein 11g; vitamin a 114.2IU; vitamin c 3.1mg; riboflavin 0.1mg; niacin equivalents 2.2mg; vitamin b6 0.2mg; folate 6.6mcg; vitamin b12 0.2mcg; sodium 443mg; potassium 275mg; calcium 105mg; iron 0.6mg.
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