Grandma's Blitz Buffalo Nachos
Grandma never rushed the passer, but she always got to the cheese first.
Serves 4 · Prep 15 min · Cook 25 min
Ingredients
- – 1½ lb boneless chicken thighs
- – Salt, pepper, garlic powder
- – ½ cup Frank's Red Hot
- – 3 tbsp butter, melted
- – 1 big bag sturdy tortilla chips
- – 8 oz sharp cheddar, freshly grated
- – 8 oz Monterey Jack, freshly grated
- – Ranch or blue cheese, sliced green onions, chopped celery
Thighs, not breasts! They stay juicy.
Grate your own cheese. Bagged won't melt right.
Method
- 1. Season the thighs and sear them in a cast iron skillet, about 5 minutes per side, until cooked through. Shred.
- 2. Whisk the Frank's with the melted butter and toss the chicken in it.
- 3. Heat the oven to 425°F. On a sheet pan, layer chips, chicken, and cheese, then repeat for a second layer.
- 4. Bake 8 to 10 minutes, until bubbly.
- 5. Drizzle with ranch or blue cheese and top with green onions and celery.
The butter makes it real buffalo sauce.
Two thin layers, never one big pile, or the middle goes soggy.
Bros Before Proz — Recipe of the Week. Good food, good football.