Buffalo chicken nachos


Lunch today, May 11, 2016
Very easy and delicious lunch , great for finger food, or snack as well.
4-6 servings

  • 1 8-ounce bag tortilla chips
  • 1 can black beans, drained
  • ¾ cup crumbled blue cheese, divided
  • ¼ cup blue cheese dressing
  • ½ cup shredded Monterey Jack cheese
  • 1 cup shredded Fontina cheese
  • 1 lb. Slow-Cooker Pulled Buffalo Chicken
  • Drizzle of Frank’s RedHot Sauce
  • 1 cup diced fresh tomatoes

1) Preheat oven to 425 degrees.

On a pizza pan or cookie sheet with no sides (so that the nachos can slide off after), place tortilla chips in a pile.

In a medium bowl, mix beans, ½ cup crumbled blue cheese, blue cheese dressing, Jack cheese, and Fontina cheese. Spread over top of tortilla chips.

If necessary, reheat Slow-Cooker Pulled Buffalo Chicken in microwave until hot, then spread over the top of the cheese mixture.

Top with remaining ¼ cup crumbled blue cheese and place in oven.

Heat 10-15 minutes until cheese has melted into chips.

Remove from oven and slide onto serving platter. Drizzle Frank’s RedHot Sauce over the top and top with chopped tomatoes.

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