These buffalo chicken nachos are bursting with flavor — you'll love the combo of crunchy tortilla chips, spicy buffalo chicken, and cool blue cheese dressing. Sharing is optional!
Ingredients
- cooking spray:
- blue cheese salad dressing: 0.75 cup (divided)
- cayenne pepper sauce (such as Frank's® RedHot®): 0.5 cup
- butter: 2 Tbsp (melted)
- cooked chicken: 2 cups (shredded)
- restaurant-style white corn tortilla chips (such as Tostitos®): 1 pack (13 ounce pack)
- tomato: 1 piece (chopped)
- black olives: 0.5 cup (sliced)
- red onion: 0.33333 cup (diced)
- pickled jalapeno pepper slices: 0.25 cup
- ounces precooked bacon, crumbled: 4 piece
- ½ cups shredded Mexican cheese blend: 1 piece
- Monterey Jack cheese: 1 cup (shredded)
- fresh cilantro: 1 Tbsp (chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C). Line a large, rimmed baking sheet with aluminum foil and spray with cooking spray.
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Combine 1/4 cup blue cheese dressing, cayenne pepper sauce, and melted butter in a bowl until well blended. Add chicken and toss to coat.
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Spread tortilla chips evenly over the prepared baking sheet. Sprinkle tomato, olives, onion, and jalapeño peppers over chips. Spread chicken mixture over vegetables and top with crumbled bacon.
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Mix both cheeses together in a bowl; sprinkle mixture evenly over chicken mixture.
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Bake in the preheated oven until cheese is melted and lightly browned, 10 to 15 minutes.
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Remove from the oven. Drizzle remaining 1/2 cup blue cheese dressing over nachos and garnish with cilantro.
