Buffalo chicken nachos cheesed up with cheddar, Monterey Jack cheese and blue cheese and loaded with pico and avocados.
Author: StreetSmart Kitchen
Frank's® RedHot® Buffalo Sauce
Restaurant Style Tortilla Chips
Canned Black Beans
, rinsed, drained
Pico de Gallo
Monterey Jack Cheese
Preheat oven to 350 degrees F (180 degrees C).
In a mixing bowl, combine Shredded Chicken (2 1/2 cups) and Frank's® RedHot® Buffalo Sauce (1/2 cup).
Mix well and set aside.
Take out your cast iron skillet. Put one layer of Restaurant Style Tortilla Chips (1 pckg) at the bottom.
Follow with half of the chicken mixture.
Sprinkle in half of the Canned Black Beans (1 cup).
Then half of the Cheddar Cheese (1 1/2 cups).
Add another layer of tortilla chips on top. followed by the rest of the chicken, Canned Black Beans (1 cup), then the Monterey Jack Cheese (1 1/2 cups).
Add a few more chips on top, then sprinkle with the rest of the cheddar and jack cheese. Finally, add Blue Cheese (1/2 cup) on top.
Bake for 8-10 minutes, or until the cheese is melt.
Once the nachos are done, add the Pico de Gallo (1/2 cup), diced Avocado (1) and sliced Jalapeño Pepper (1) on top.
Drizzle a little more buffalo sauce if you want. Garnish with Fresh Cilantro (to taste) and serve immediately.
Nutrition Per Serving
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