Buffalo Chicken Nachos

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If Buffalo chicken wings and Nachos had a baby… this is what you would get.

IN-TRO-DUCING…. ‘Buffalo Chicken Nachos‘! (Loud Cheers)

Buffalo Chicken Wings and Nachos. Two ‘Game Day’ food favorites. I only had time to make one of these and I couldn’t seem to choose which one. So, I thought, why not meld these two irresistible eats into one stomach-satisfying dish?

And that’s exactly what I did.

Buffalo Wings MUST Haves: Chicken, Hot sauce, Celery and Blue cheese.

Nachos MUST haves: Tortilla chips, Cheese Sauce, and Sour Cream (and Onions… in my opinion).

I started with the cheese sauce.

First I put some milk over medium low heat to slowly get nice and hot.

Then in another larger saucepan I melted some butter.

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When the butter had melted and was just starting to bubble a bit, I added flour to make a roux.

Fancy term for a ‘thickener’.

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Just whisk those together over medium heat for a minute or so.

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Then I poured in that milk that was now nice and steamy hot.

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Then in went about 1/4 cup of Frank’s Red Hot Wings Sauce (Buffalo Style).

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Then I just whisked that over the heat until it thickened up a bit.

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Once I could see it was starting to thicken I took the pot off the heat and whisked a good handful of cheese at a time. I had grated up about 3 cups sharp cheddar and 1 1/2 cups pepper jack for the occasion.

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To finish it off… sour cream. Then I just put the cheese sauce over super low heat to keep it warm.

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Then I tasted the sauce and added a touch of salt. CAREFUL!! Don’t add too much! Tortilla chips are pretty salty so you don’t need too much salt in your sauce!

I had roasted some chicken breasts the day before. Just olive oil, salt and pepper. 350°F for 20-25 minutes (or longer if the chicken breasts are really big). You’ll need about 3 cups of diced or shredded chicken.

I just chopped it into big chunks. Not too big. Not too small.

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I also finely chopped a small onion, diced 2 stalks of celery, and minced a couple of garlic cloves.

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I melted 3 tablespoon of button in a large skillet.

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In went the onions and celery with some salt and pepper. I just cooked them over medium-high heat, stirring almost constantly, for 5-7 minutes. They were nicely softened and just starting to brown a bit.

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Then I tossed in my chopped chicken and the garlic and stirred for another couple of minutes to heat the chicken through and meld all the flavors together.

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Finally, about 1/2 cup of that same hot sauce went in with the chicken mixture. YUM YUM YUMMMMM!!!!

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Just another minute or so of stirring to heat the hot sauce through and this is done!

I need not really explain the assembly.

See for yourself…

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What’s that?

A little closer please? Of course.

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Oh yes… and chop up the leafy tops of your celery for garnish. Or you could use fresh, flat-leaf parsley or even cilantro. Maybe toss some fresh chives on there too! I would have if we had any!

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Ooooooo!

STOP.

DO NOT GO ANY FARTHER!

DO NOT PASS GO. DO NOT COLLECT $200.

You have to promise me… that you won’t forget what we almost forgot…

BLUE. CHEESE. BABY.

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You are going to LOVE these nachos.

Seriously. You won’t be able to stop eating them.

Plate them on a HUGE platter if you think they will get eaten right away.

Or make a “Nacho Bar” for people to make their own. Just find a way to keep the cheese sauce and chicken warm, and set out crumbled blue cheese, chopped celery tops or flat-leaf parsley for topping.

These are out of this world. I can’t wait for Game Day!!! WOO HOO!

love, jenna

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