Hello all! Sam over from The Culinary Compass to present to you these great Buffalo Chicken Nachos! I'm generally a fan when football season comes around in light of the fact that I want to make fun starters for game day. This equitable joins two of my preferred starters into presumably one of my new top picks!
Bison chicken plunge is my untouched most loved for game day. In school, my companions and I would love to make huge groups of it when we were contemplating. On the off chance that we had thought to put it on nachos, it presumably would've been made in any event once per week. The melty cheddar on top and the addictive warmth from the wild ox sauce simply make you need to eat it over and over! I mean simply see that cheddar pull you folks.
- 1 tbsp olive oil
- 1 lb chicken breast
- Salt and pepper to taste
- 1/2 cup buffalo sauce
- 1/2 cup ranch dressing
- 1 bag Corn tortilla chips 10-15 ounces
- 1 cup shredded colby jack cheese
- 2-3 green onions sliced
INSTRUCTIONS
- Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil (optional)
- In a large saute pan, heat olive oil over medium heat. Add in chicken, sprinkle with salt and pepper, and cook until no longer pink, about 10-12 minutes. Remove from pan and shred chicken.
- Add shredded chicken back into saute pan and stir in buffalo sauce and ranch dressing. Let simmer for 1-2 minutes.
- On a baking sheet, add a layer of the corn tortilla chips. Top evenly with the shredded chicken and shredded cheese. Bake for 5-7 minutes, until cheese is melted through.
- Top with green onions and serve warm!
Read more our recipe CAULIFLOWER PIZZA CRUST RECIPE #dinnerrecipe #food #amazingrecipe
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