Buffalo Chicken Nachos

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Our Buffalo Chicken Nachos are the perfect easy and delicious game-day appetizer!

Scale

1 8-ounce bag tortilla chips

1 can black beans, drained

3/4 cup crumbled blue cheese, divided

1/4 cup blue cheese dressing

1/2 cup shredded Monterey Jack cheese

1 cup shredded Fontina cheese

1 pound Slow-Cooker Pulled Buffalo Chicken

1 cup diced fresh tomatoes

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Preheat oven to 425 degrees.
On a pizza pan or cookie sheet with no sides (so that the nachos can slide off after), place tortilla chips in a pile.
In a medium bowl, mix beans, ½ cup crumbled blue cheese, blue cheese dressing, Jack cheese, and Fontina cheese. Spread over top of tortilla chips.
If necessary, reheat Slow-Cooker Pulled Buffalo Chicken in microwave until hot, then spread over the top of the cheese mixture.
Top with remaining ¼ cup crumbled blue cheese and place in oven.
Heat 10-15 minutes until cheese has melted into chips.
Remove from oven and slide onto serving platter. Drizzle Frank’s RedHot Sauce over the top and top with chopped tomatoes.

The prep and cooking time listed above does not include the time it takes to make the Slow-Cooker Pulled Buffalo Chicken used in this recipe.

Find it online: https://www.afamilyfeast.com/buffalo-chicken-nachos/