Recipe · Thoughts & Tips

Part 1: Buffalo Chicken Nachos

It’s almost time for the Super Bowl! I’m still excited for game day, even though my beloved Patriots didn’t make it this year. (I live in CA, but grew up in MA.)

Super Bowl Sunday is the best excuse to pig out, and it’s never complete without buffalo chicken! I love all things buffalo. The standard game plan is to just order 100 chicken wings and call it a day, but over the next few days I’m going to share my favorite ways to serve buffalo chicken for a party.

All of these ideas start the same way, with the slow cooker. I use 3 boneless skinless chicken breasts, a packet of dry ranch dressing, a little minced garlic and enough buffalo sauce to completely coat the chicken. I use store bought buffalo sauce most of the time, but if you want to make your own, it’s equal parts hot sauce and butter. Then it’s either 3-4 hours on high or 6-7 hours on low, until the chicken can be easily shredded with a fork.

You could actually double up on everything and save some of this shredded chicken in the freezer for a quick meal in the future. I love doing food prep days on weekend and freezing things to save time on weekday nights, but that’s a whole other post for another day!

Now we have our delicious shredded Buffalo chicken all set to go. First game day dish we are going to tackle: Nachos! Like wings, nachos has to be one of the most popular foods for football games, so it only makes sense to get these guys together. Here’s how I do it.

  • bag of tortilla chips
  • 2 cups shredded buffalo chicken
  • 8 oz shredded Italian or pizza cheese blend
  • 1 red onion, diced
  • 2 tomatoes, seeded and diced
  • 2 jalapeños, seeded and diced (optional)
  • 2-3 green onions, chopped

Preheat the oven to 350 degrees and begin assembly. I like to use a 9×13 disposable aluminum pan to make clean up extra easy at the end of the day. Also when you are chopping the fresh toppings, they can all end up in one bowl like a salsa to make things easier. Just keep the green onions to the side.

The biggest thing about nachos is you have to layer them. Don’t just dump it all on top! Nothing is worse than having half of your chips be sad and naked at the bottom of the pan.

Start with half of the chips and top with 3 oz of the cheese and 1 cup of the buffalo chicken. Next add half of the chopped red onion, tomato and the optional jalapeño (if you want some extra heat), making sure everything is spread out evenly. Then pile on the rest of the chips, another 3 oz of cheese, and the last of the chicken, tomato, onion and jalapeño. Finally, the last 2 oz of the cheese goes on. Bake this for about 15 minutes, or until the cheese melts and the edges of the chips start to brown. Finish it off with some fresh green onion over the whole thing.

I like to serve these up with some blue cheese dressing and sour cream on the side for dipping. I personally think blue cheese is the superior choice for a buffalo chicken dipping sauce, but I know there are some ranch fans out there. Do what makes you happy!

If these nachos don’t do it for you, check back in this week for some more ideas for using that shredded buffalo chicken.

{follow me on twitter & instagram: @thepickygourmet}

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