Buffalo Chicken Nachos
Ingredients
A note about gluten: When gluten-free BBQ potato chips and a gluten-free Buffalo sauce are used, this recipe is gluten free.
3 generous handfuls (about 6 oz. total)
BBQ-flavored potato chips
¾ lb.
shredded rotisserie chicken, warmed gently in the microwave
⅓ cup
Buffalo wing sauce (or to taste)
1 tsp.
Kowalski's Pure Maple Syrup (or Kowalski's Pure Honey)
1 cup
Kowalski's Queso Blanco Dip
¼ cup
milk
½ cup (about 3 oz.)
creamy blue cheese crumbles (such as St. Pete's Select), plus more for garnishing to taste
- garnishes: diced tomatoes, thinly sliced green onion and pickled jalapeño peppers, to taste
Directions
- Split chips between 3 serving dishes; set aside.
- In a medium mixing bowl, combine chicken, Buffalo sauce and syrup; stir to coat chicken evenly. Set bowl aside.
- In a microwave-safe dish, heat queso and milk until very hot (about 2 min.); stir in blue cheese to melt. If necessary, return queso to microwave and heat in short 15-30 sec. increments until cheese is almost fully melted; stir.
- Top chips evenly with chicken; drizzle with blue cheese queso.
- Garnish nachos with tomatoes, onion, jalapeños and more blue cheese crumbles to taste.
Tasty Tip:
- Try Kowalski's Signature Lightly Smoked Fully Cooked Pulled Chicken from the Meat Department in this or any recipe that calls for shredded rotisserie chicken.
