Slow Cooker

Kickin' Buffalo Chicken Nachos


  • cooking spray
  • ¾ cup blue cheese salad dressing, divided
  • ½ cup cayenne pepper sauce (such as Frank’s® RedHot®)
  • 2 tablespoons butter, melted
  • 2 cups shredded cooked chicken
  • 1 (13 ounce) package restaurant-style white corn tortilla chips (such as Tostitos®)
  • 1 large tomato, seeded and chopped
  • ½ cup sliced black olives
  • ⅓ cup diced red onion
  • ¼ cup pickled jalapeno pepper slices
  • 4 ounces precooked bacon, crumbled
  • 1 ½ cups shredded Mexican cheese blend
  • 1 cup shredded Monterey Jack cheese
  • 1 tablespoon chopped fresh cilantro
  • Directions

  • Step 1

    Preheat oven to 400 degrees F (200 degrees C). Line a large, rimmed baking sheet with aluminum foil and spray with cooking spray.


  • Step 2

    Mix about 1/4 cup blue cheese dressing, cayenne pepper sauce, and butter in a bowl until well blended. Add chicken; toss to coat.

  • Step 3

    Spread tortilla chips evenly over prepared baking sheet. Sprinkle tomato, olives, onion, and jalapeno peppers over chips. Spread chicken mixture over vegetables and top with crumbled bacon.

  • Step 4

    Combine Mexican cheese blend and Monterey Jack cheese in a bowl; sprinkle evenly over chicken and tortilla chip mixture.

  • Step 5

    Bake in the preheated oven until cheese is melted and lightly browned, 10 to 15 minutes. Drizzle with remaining 1/2 cup blue cheese dressing and top with cilantro.

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