to the next level. [buffalo chicken nachos w. jalapeño, goat cheese, bacon & buffalo ranch sauce]

October 28th, 2014 by | comments

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I’ve been in a game day cooking mood as of late, and I can’t say there’s anything wrong with that! These buffalo chicken nachos are di-vine, and I guarantee your friends will give you lots and lots of hugs if you make these for them. The buffalo ranch sauce drizzled on top takes these nachos to the next level!


buffalo chicken nachos topped w. jalapeño, goat cheese, bacon & buffalo ranch sauce
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 2 boneless, skinless chicken breasts, poached then shredded
  • 3 tbsp. butter, melted
  • ½ cup Frank's Red Hot Original sauce
  • 4-5 pieces cooked bacon, crumbled
  • 2 cups shredded Mexican cheese, plus more if desired
  • 1 jalapeño, sliced
  • 4 oz. goat cheese, crumbled
  • ¾ bag tortilla chips
  • 1 cup mayonnaise
  • 1 cup buttermilk
  • 1 package (16 oz.) Hidden Valley Ranch Buttermilk Recipe
  • Frank's Red Hot Original sauce, mixed in ranch dressing, to taste
  • 1-2 green onions, thinly sliced, for garnish
  • Fresh cilantro, for garnish, if desired
  • Sliced avocado, for garnish, if desired
Instructions
  1. Preheat oven to 450 degrees.
  2. Bring a large pot of water to a boil over medium-high heat, then add chicken breasts. Cook until done, about 20 minutes. Transfer chicken to a plate. Once cool, shred chicken and place in medium bowl.
  3. In a small, microwave-safe bowl, melt butter. Remove from microwave then add Frank's hot sauce and mix. Pour Frank's mixture into bowl with shredded chicken. Mix and make sure all chicken is covered in sauce. If not enough sauce, add more Frank's.
  4. Heat an indoor skillet over medium heat, then add bacon. Cook until crispy, then transfer to a paper towel-lined plate. Once cool enough to handle, crumble bacon.
  5. In a medium bowl, add mayonnaise, buttermilk and Hidden Valley Ranch packet, then whisk. Transfer about ½ cup of the ranch to a small bowl, then add desired amount of Frank's, to taste. Transfer buffalo ranch to the fridge and chill for 20-30 minutes. Store the rest of the ranch in an airtight container in the fridge.
  6. Line the bottom of a cookie sheet with foil, then spread tortilla chips on the sheet. Sprinkle shredded cheddar cheese on top of chips, making sure to cover all of the chips. Next, sprinkle shredded chicken, bacon and goat cheese on top. Evenly distribute the jalapeño slices.
  7. Place nachos in the oven and cook until cheese is melted, about 10-15 minutes. Place nachos under the broiler for 5 minutes, if necessary.
  8. Remove nachos from the oven and garnish with green onion and drizzle buffalo ranch sauce on top. Garnish with cilantro and diced avocado, as well, if desired.

 

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  • Pure & Complex

    My house is definitely a pizza eating haven so this recipe would go great on a Saturday movie night. Thanks for sharing this recipe