Just when you thought that both football and buffalo chicken and nacho everything season was behind us, I thought I would give us all one last hurrah with a mash-up of both buffalo chicken AND nachos. I do this for a couple of reasons. First, there is nothing like the look on your significant other’s face when you tell them that you are making nachos for supper. (Can you say, pure happiness?) Second, I don’t think I have ever had a buffalo chicken anything in my life, and after weeks of football season where I heard the words “buffalo chicken” millions of times, I figured I better find out what all the fuss was about. Better late than never, right?
It turns out that buffalo chicken is primarily made with chicken wings that are fried and coated with hot sauce and eaten with a generous amount of blue cheese dip. It also turns out that the overwhelming hot sauce of choice for buffalo chicken wing makers is this stuff.
Franks’ Red Hot pepper sauce. And while I was certainly planning to mess with the chicken wing part of the equation, I figured I should toe the line when it came to the hot sauce. If your supermarket doesn’t carry it, you can find it by clicking here. This is a 12 ounce jar, but it’s also available BY THE GALLON if you get really into this recipe.
Anyway, once I had the hot sauce I seriously departed from the classic recipe, because instead of making chicken wings I slow cooked boneless chicken breast in my trusty slow cooker with butter and onion and that hot sauce. Then I shredded it and layered it over tortilla chips with a generous handful of Jack and cheddar cheese and popped it in the oven until everything was nice and melty.
Then I tossed some chopped cherry tomato and scallions on top, and drizzled the whole thing with a whole lot of blue cheese dressing. Thereby getting the basics of buffalo chicken – the chicken, the hot sauce and the blue cheese dressing – but in scrumptious nacho form.
I am ALL set for next year’s Super Bowl now. And I’m predicting eleven months early that Taylor Swift will be doing the halftime show.Print
Nachos meet buffalo chicken in this spicy recipe. Don’t wait for football season to try this one out!
- 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)
- 4 tablespoons butter, melted
- 1 1/2 cups shredded jack and/or cheddar cheese
- 2 scallions, chopped
- 1 cup cherry tomatoes, chopped
- 1/2 cup blue cheese salad dressing (or more if you like things cheesier!)
- One 9 ounce bag (or thereabouts) tortilla chips
- 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 1/2 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.