Nachos are my ultimate comfort food. I eat them at least once a week and it’s easy to fall into a rut with my usual combination (blue corn chips, cheese, jalepenos, tomatoes, and onions). I like to make sure I try something new at least once a month. Thus, these buffalo chicken nachos with blue cheese crumble were born.

I have to admit that I was skeptical about the addition of blue cheese to these nachos. I actually quite like blue cheese, but when it comes to nachos, I tend to stick to the usual suspects: jalepeno jack, mozzarella, cheddar, or a good tex mex blend. I was worried that I would mess with the integrity of the nachos by adding such a strong taste but took a deep breath and decided to take a bite…

It was glorious! If you’re a bit hesitant, I ask you to venture out of your culinary comfort zone and give it a try. You may just thank me.

Buffalo Chicken Nachos Recipe:

1/2 bag tortilla chips
1 cooked chicken breast, shredded
1/2 cup Frank’s Red Hot sauce (original or extra spicy)
1 cup jalepeno jack cheese, shredded
2 green onions, sliced
1 jalepeno, sliced
1 oz. blue cheese, crumbled

Cook the chicken breast. You can either bake it in the oven or poach it. When I made this, I poached 5 chicken breasts so that I could pre-make packets of buffalo chicken and freeze them in medium resealable bags. I can then pull them out the next time I want to make buffalo chicken nachos or for when I want to make buffalo chicken quesadillas. When the chicken breast is cooked, shred it. In a bowl, mix the shredded chicken and the Frank’s Red Hot sauce.

Lay tortilla chips out on a cookie sheet or round oven safe platter. Top with the jalepeno jack cheese, buffalo chicken, sliced green onions, and jalepeno slices. If you are using a smaller platter rather than a cookie sheet, you will need to repeat this in layers. 

Bake in a 350° oven for 5-10 minutes, until cheese is melted. Top with blue cheese crumbles. 

I think I’ll try nachos outside my usual more often!

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