Buffalo Chicken and Corn Nachos. These Buffalo Chicken Nachos are easy to whip up and are sure to please your hungry crowd! Tips for making buffalo chicken nachos. The sauce definitely has a kick, even if it is On a baking sheet, add a layer of the corn tortilla chips.
Buffalo Chicken Nachos-cheesy nachos topped with spicy buffalo chicken, blue cheese, and celery!
He uses our favorite Blue Corn Tortilla Chips from Private Selection.
They are crunchy, salty, and Josh has declared his Buffalo Chicken Nachos the BEST nachos in the history of nachos.
You can cook Buffalo Chicken and Corn Nachos using 16 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Buffalo Chicken and Corn Nachos
- You need 1/4 tsp of Onion Powder.
- Prepare 1/4 tsp of Garlic Powder.
- It's 1/8 tsp of Black Pepper.
- Prepare 1 of medium Onion.
- Prepare of Butter.
- Prepare of Olive Oil.
- You need 1 Tbsp of tblsp Lime Juice.
- It's 1 Tbsp of tblsp Lemon Juice.
- It's of Buffalo Sauce of choice.
- Prepare of Horseradish Sauce.
- Prepare 1 cup of Chicken Stock or Broth.
- Prepare 2 of Chicken Breasts.
- It's 1 bag of Tortilla Chips.
- It's of Cheddar Cheese shredded.
- It's of Lettuce shredded.
- You need of Corn or Corn Salad(chili powder, lime juice, mayo, cilantro).
Celebrate Red, White and Blue with these Blue Corn Tortilla Chip Nachos! With a creamy pepper jack cheese sauce, chicken, and pico de gallo. Could this be any more perfect for football season? What makes these Loaded Buffalo Chicken Nachos so special?
Buffalo Chicken and Corn Nachos instructions
- First, cut each Chicken Brest in half and marinate in Buffalo Sauce, Horseradish Sauce, Garlic Powder, Onion Powder, Lemon Juice, and Lime Juice. Place the Chicken in the fridge for 20-30 minutes to marinate. *You can vary the amount of spiciness by adjusting the amount of Buffalo Sauce and Horseradish Sauce. * I went for more of a milder medium, because my friends are weenies... JK. 😋😄😉.
- In the meantime, you can mince the onion..
- After the chicken is done marinating, heat a pot on the stove, pour in some olive oil. Place chicken, excess marinade, tiny minced onion, cup of stock or broth, and the butter. Cover the pot, turn heat to medium/low(a 2 setting). Cover the pot and let simmer for one hour. If the chicken starts to dry out, you can add more stock or broth. *This is my version of fast-slow cooking, you could also make pulled chicken in the crockpot if you have more time..
- After the hour, take two forks and shred/pull your chicken. You can add more Buffalo Sauce, if you need more spice. *You can also make your own Buffalo Sauce by taking any kind of hot sauce and melting butter with it. The more butter, the milder the sauce..
- Now that you have your pulled chicken, you need to assemble the nachos. Place the tortilla chips on a a large try or baking pan. Spread pulled chicken, lettuce, corn/corn salad, then shredded cheese evenly over the tortilla chips. * Use condiments such as: sour cream, salsa, cilantro, jalapenos, and extra hot sauce. Blue cheese crumbles would also be nice if you have any of those around! Mmmmmm....
- I used Corn Salad on my nachos. The corn salad is not my recipie, I found it online. It is made with chili powder, lime juice, cilantro, and mayo. The dish is made by Michelle at adailydishoflife.com. The recipie is called Mexican Corn Salad. Very easy and tasty.🌽.
Well, first of all, there's buffalo chicken, obviously. Then, it's smothered in a ranch queso and sprinkled with blue cheese crumbles (or not, if you're not. This buffalo chicken nachos recipe is the best of both recipes. Crunchy tortilla chips get piled on a giant platter with shredded rotisserie chicken, buffalo wing sauce, blue cheese and mozzarella cheese. The result is your new favorite appetizer!