Buffalo Chicken Nachos
Buffalo Chicken Nachos made in advance so that you can easily put the together for a party, Game Day Party or game day
Prep Time10 minutes mins
Cook Time8 hours hrs
Bake Time2 minutes mins
Total Time8 hours hrs 10 minutes mins
Course: Appetizer
Cuisine: American
Keyword: Bar Food, Nachos, side dish
Servings: 12 people
Calories: 719kcal
Author: Aprilgolightly
- 3 Pounds Chicken Breasts Boneless Skinless
- 16 oz Bleu Cheese Dressing Bottle Naturally Fresh®
- 8 oz Bleu Cheese Crumbled
- 8 oz Frank’s Red Hot
- 16 oz Corn Chips
- 16 oz Monterey Jack Cheese Shredded
- 16 oz Parmesan Cheese Shredded
- 4 Green Onions for Garnish
Slow cook the 3 Pounds Boneless Skinless Chicken Breasts with 1 Bottle Frank’s Buffalo Hot Sauce for 7 to 8 hours on low or 4 to 5 hours on High. Shred and drain most of the buffalo sauce. You can make this part in advance.
Heat the oven on Broil.
Line a cookie sheet with a baking sheet. Lay out a layer of Corn Chips.
Sparkle the chips with a handful Shredded Monterey Jack Cheese and another handful of Shredded Parmesan Cheese.
Place the cookie sheet in the oven on the lowest shelf away from the broiler. Heat for 2 minutes or until the cheese is melted.
Spoon Naturally Fresh® Bleu Cheese on top of the chips and cheese.
Add the hot shredded chicken on top placing it all over the nachos so that it is evenly spread.
If you choose to make the chicken before your party or serving, you can reheat the chicken in the microwave before you place it on top the nachos.
Sprinkle the crumbled Bleu Cheese on top.
Slice green onions and sprinkle on top for garnish.
Sodium: 1764mg | Calcium: 934mg | Vitamin C: 2.2mg | Vitamin A: 805IU | Sugar: 2g | Fiber: 2g | Potassium: 595mg | Cholesterol: 146mg | Calories: 719kcal | Saturated Fat: 19g | Fat: 43g | Protein: 55g | Carbohydrates: 27g | Iron: 1.8mg