“Nacho” Typical Nachos

Where do I begin? Okay, I know….first off, who doesn’t like Nachos? Anyone? Didn’t think so! Let’s get this party started! Well friends, these are Nacho Typical Nachos!You will love these "Nacho" Typical Nachos! The addition of chicken and the buffalo nacho sauce make this appetizer perfect for any crowd!Whether you’re at a bar watching a game, at a tailgating party getting ready for a game or just at home with some friends with the game on, Nachos are a Gr8 dish to share with friends, gathered together over some melty, cheesy, chippy goodness!You will love these Nacho Typical Nachos! The addition of chicken and the buffalo nacho sauce make this appetizer perfect for any crowd!Some Nachos are meat, beans, chips and cheese and some are meatless. But most people would agree that all cheesed up, when melted, cheese is often the star of the “show,” right?You will love these Nacho Typical Nachos! The addition of chicken and the buffalo nacho sauce make this appetizer perfect for any crowd! Although these nachos have all the flavors of Mexico, like I said, these are “Nacho” Typical Nachos! Although I do love my cheese, the Buffalo Nacho Sauce here in this recipe takes center stage!You will love these Nacho Typical Nachos! The addition of chicken and the buffalo nacho sauce make this appetizer perfect for any crowd! Let me give you a little hint! Make a little extra sauce. Maybe even double it, because once you taste it, you’ll be happy you have more. It’s got the “kick” of heat that most people love, and so I always have a little on the side for some extra drizzling!

Confession: It was a crazy busy day when I created this recipe, so the chicken that I used was one from our local market. A hot and ready rotisserie chicken, with skin that was nice and crispy brown. The meat, moist and easy to shred and bathed in the hot sauce, when mixed in with the corn and cheese, I could’ve eaten it as I layered it…right then and there!You will love these Nacho Typical Nachos! The addition of chicken and the buffalo nacho sauce make this appetizer perfect for any crowd!There was so much chicken shredded from the bird, I needed to use both my 12” and 7” cast iron skillets. You will love these Nacho Typical Nachos! The addition of chicken and the buffalo nacho sauce make this appetizer perfect for any crowd!For dinner the four of us ate about 3/4 of the larger skillet, then covered the remainder and kept it in the fridge. Yay! Leftovers! Our daughters, Bela and Miranda, divided what was left and brought some to work.You will love these Nacho Typical Nachos! The addition of chicken and the buffalo nacho sauce make this appetizer perfect for any crowd!How happy was I, when a few days later, my sister in law, Laura, asked me to bring an appetizer to her World Series party. Another busy day (story of my life!)…what should I bring?! Hey! I’ve got that smaller skillet of nachos in the fridge! Yes, this is perfect! I preheated the oven, shredded a little more cheese on top, drizzled a little extra sauce (see…so glad I had extra!),  popped it in the oven and done….Ready in time for the first pitch! A Gr8 way to feed a crowd! Boy were these nachos a “hit”!You will love these Nacho Typical Nachos! The addition of chicken and the buffalo nacho sauce make this appetizer perfect for any crowd!

You will love these Nacho Typical Nachos! The addition of chicken and the buffalo nacho sauce make this appetizer perfect for any crowd!
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"Nacho" Typical Nachos

Course Appetizer
Author Debbie

Ingredients

  • 3 cups cooked shredded chicken
  • 1/2 cup plus 3T Louisiana Hot Sauce such as Frank’s or make your own (recipe below)
  • 8 ounce can diced green chilies drained
  • 1 1/2 cups frozen roasted corn (Trader Joe’s frozen in a bag…my FAVORITE! Thawed and drained.)
  • 13 to 16 ounce bag tortilla chips
  • 14 1/2 ounce can pinto or black beans drained and rinsed
  • 1 1/2 cups sharp cheddar cheese shredded
  • 1 1/2 cups pepper jack cheese shredded
  • 1 small white onion chopped
  • 1/2 cup salsa fresca optional, drained, see Gr8 Tip below
  • 1 avocado
  • 2 firm Roma tomatoes diced
  • 1 jalapeño pepper diced
  • 1 tight handful cilantro leaves chopped
  • Buffalo Chicken Nacho Sauce (recipe below)

Buffalo Chicken Nacho Sauce

  • 1 cup bottled chunky blue cheese dressing
  • 1/8 cup crumbled blue cheese
  • 2 1/2 Tablespoons hot sauce

Homemade Louisiana Hot Sauce (or use a bottled sauce)

  • 2 Tablespoons cayenne pepper
  • 1/3 cup white vinegar
  • 3 Tablespoons water
  • 1/4 teaspoon kosher salt

Instructions

Buffalo Chicken Nacho Sauce

  1. Mix all of the ingredients to combine. Cover and refrigerate if not using right away. 

Nachos

  1. Preheat oven to 350℉.

  2. In a medium bowl, combine the shredded chicken with the hot sauce.
  3. Gently fold in the diced green chilies and corn.
  4. In an oven proof skillet (cast iron or oven proof serving dish/tray) evenly scatter a full layer of tortilla chips.
  5. Add 1/2 of the chicken mixture, spread evenly.
  6. Add 1/2 of the beans.
  7. Add 1 cup of the cheddar cheese evenly over the beans.
  8. Layer more chips evenly.

  9. Add layer of remaining chicken.

  10. Followed by a layer of remaining beans.

  11. Sprinkle evenly a 1 cup layer of the Pepper Jack cheese over the beans and a layer of 1/2 of the chopped onion.

  12. Add a few more tortilla chips on top.

  13. Combine the remaining amounts of the two cheeses, cheddar and pepper jack (1/2 cup each) and sprinkle evenly on top with the remaining chopped onion.

  14. Drizzle with 1/2 cup of the Buffalo Nacho Sauce.

  15. Bake for 10 minutes, or until cheeses have melted.

  16. While nachos are in the oven, dice the avocado.

  17. If you are using the Salsa Fresca, drain the liquid one more time.

  18. Once the nachos are out of the oven, drizzle the salsa over the top and scatter the diced avocado, tomatoes, jalapeno and cilantro leaves over the salsa.

  19. Do a final drizzle of the Buffalo Nacho Sauce OR have a small bowl of the sauce on the side for guests to add if they’d like.

Homemade Louisiana Hot Sauce

  1. Mix all of the ingredients to combine. Cover and refrigerate if not using right away. 

Recipe Notes

Gr8 Tip:

We have a Gr8 Salsa Verde recipe! Try and drain off as much of the liquid as you can. Drain again right before adding it on top of the nachos, so chips won’t be soggy.

 

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