Buffalo Chicken Nachos with Buttermilk Ranch Sour Cream Drizzle
Servings: 4
Ingredients
- For the nachos:
- canola spray
- thick tortilla chips
- roasted chicken, shredded (click here for recipe)
- shredded three-cheese blend
For the toppings:
- red onion, diced
- radishes, thinly sliced
- fresh cilantro leaves, lightly chopped
- buffalo sauce, see recipe below
- buttermilk ranch sour cream drizzle, see recipe below
For the buttermilk ranch sour cream drizzle:
- 1/2 cup buttermilk ranch dip, click here for recipe
- water
For the buffalo sauce:
- 3 tablespoons unsalted butter
- 2 garlic cloves, finely chopped
- 1/2 cup hot sauce, such as Texas Pete or Cholula
- 1/2 teaspoon kosher salt
Instructions
- Heat the oven to 350 degrees.
- Line a large baking sheet with foil and spray with canola oil.
- Make 1 even layer of chips on the baking sheet and top with chicken. Then add a generous amount of cheese (and I mean a lot of cheese). Repeat this step one more time (think lasagna).
- Place the nachos in the oven and cook for 10 to 15 minutes or until the cheese is nicely melted and slightly browned.
- Remove from the oven and top (to your liking) with the red onions, radishes, cilantro, buffalo sauce and sour cream drizzle.
For the buttermilk ranch sour cream drizzle:
- In a small bowl, add the buttermilk ranch dip and water (1 tablespoon of water at a time) until the dip is a nice, drizzly consistency.
For the buffalo sauce:
- In a small bowl, melt the butter in the microwave.
- While the butter is still very hot, add the garlic, hot sauce and salt. Stir well to combine.
Notes
This recipe is a non-recipe. The ingredients are listed; however, the amount of chicken, chips, cheese and toppings is really up to you. The buffalo sauce is adapted from Alton Brown’s Buffalo Wing Sauce.
If you love buffalo sauce, like I do, double the recipe.