Buffalo Chicken Nachos

Tuesday, February 28, 2012

Remember when I made these? Then the next day I made these with the left over chicken?  Well this recipe, if I can even call it a recipe, begins with that same chicken.  I was feeling pretty tired after a long week last week and needed to come up with something very quick and easy for dinner.  These nachos definitely fit the bill.  We had a little Schwartz Happy Hour complete with this tasty grapefruit martini Mr. Schwartz concocted for me.  Deeee-lish.  

These nachos would be perfect for entertaining, watching the big game or as we had them, for dinner.  


Musical Selection: I'm Gonna Be (500 Miles) by: The Proclaimers.  You are welcome. 
Start with the buffalo pulled chicken.  If you want the step by step, check out the beginning of this post.
Layer your favorite tortilla chips on a baking sheet.  Add a little chicken to each chip.  This doesn't look like a lot but the chicken is pretty spicy so I used it sparingly.
Top that with some cheese.  I used a yellow and white cheddar mix.
Repeat.  Layer with chips, chicken then cheese.
Up-close and personal.
Pop it in a 400 degree oven for about 10 minutes or until the cheese is melted.
Oh baby, check out that melty cheese.
Top with chopped celery and you are all set!  See how easy that was!?  Mr. Schwartz tried both drizzling ranch dressing and topping it with sour cream.  He said he liked the sour cream best.  I didn't use any, I can take the heat.  Guess that's why I'm always in the kitchen.  Juuust kidding, honey.  not.
Buffalo Chicken Nachos

For the Chicken: 
4 Chicken breasts
1 bottle (or 2 1/2 cups) Franks Red Hot Sauce or your favorite buffalo sauce
2 tablespoons butter

Start by bringing a medium sauce pan filled 1/2 way with water to a boil.  Add the chicken and cook for about 10 minutes or until no longer pink in the middle.

Remove the chicken from the pan and shred with two forks.  Return the chicken to the pan and add the butter and hot sauce.  Bring to a simmer and cover while you prepare the slaw.  This mixture can simmer on the stove up to about an hour.  If it looks like it is getting dry add a bit more hot sauce.

For the Nachos: 
Tortilla chips, white or yellow 
2 Cups cheddar cheese.  I'm sure you could use really any melty cheese you have on hand (mozzarella, pepper jack, monetary jack)
4 ribs of celery, chopped

Start by preheating your oven to 400 degrees.  

On a large cookie or baking sheet (it's easier if it has sides, then your nachos won't end up on the kitchen or oven floor) place a single layer of chips.  Top each chip with a little bit of chicken.  Then top that with cheese.  Repeat.  Chips, chicken, cheese.  

Bake for about 10 minutes or until the cheese is melted.  

Top with celery and serve with ranch dressing or sour cream if you wish.  

If you have left over chicken here are two recipes you can use the left overs for: 


All recipes in this post by: Mrs. Schwartz  

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