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Buffalo Chicken Nachos - A Family Feast

Buffalo Chicken Nachos

Note: 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.

Yield: 4-6 servings 1x
Prep: 10 minsCook: 15 minsTotal: 25 minutes
Scale:

Ingredients

1 8-ounce bag tortilla chips

1 can black beans, drained

¾ cup crumbled blue cheese, divided

¼ cup blue cheese dressing

½ cup shredded Monterey Jack cheese

1 cup shredded Fontina cheese

1 pound Slow-Cooker Pulled Buffalo Chicken

Drizzle of Frank’s RedHot Sauce

1 cup diced fresh tomatoes


Instructions

  1. Preheat oven to 425 degrees.
  2. On a pizza pan or cookie sheet with no sides (so that the nachos can slide off after), place tortilla chips in a pile.
  3. 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.
  4. If necessary, reheat Slow-Cooker Pulled Buffalo Chicken in microwave until hot, then spread over the top of the cheese mixture.
  5. Top with remaining ¼ cup crumbled blue cheese and place in oven.
  6. Heat 10-15 minutes until cheese has melted into chips.
  7. Remove from oven and slide onto serving platter. Drizzle Frank’s RedHot Sauce over the top and top with chopped tomatoes.

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© Author: A Family Feast