Veggie Loaded Buffalo Chicken Nachos
These are seriously so dang good! With creamy, cheesy buffalo chicken, blue cheese, crunchy veggies in every bite, you’re going to want to eat the whole tray! These nachos are one of those meals that balances all your favorite foods and adds in some extra veggies. I love taking a relatively low veggie, low fiber meal, and spicing it up so it’s more well rounded. So that’s exactly what I did here!
ingredients needed
Chicken: I used rotisserie chicken to make this meal super quick and easy. You can also use cooked chicken breast.
Tortilla chips: I love using scoops because they’re easy to load up every bite, but use your favorite tortilla chip! If you are gluten free, this is the perfect time to whip out those almond flour tortilla chips.
Mexican cheese: An 8 0z bag will be plenty!
Corn: I used frozen sweet corn for this. No need to thaw it, it get’s cooked in the oven.
Celery: I realize people have strong opinions about celery, but I love it with buffalo sauce! Omit if you don’t enjoy it.
Red pepper: One pepper finely chopped will be perfect.
Buffalo sauce: Primal kitchen will forever have my favorite buffalo sauce. It’s an avocado oil based sauce and is definitely the best out there!
Blue cheese crumbles: This is entirely up to you and your preference! I love blue cheese but you can sub ranch dressing and drizzle that on top instead of blue cheese crumbles.
Lettuce: Finely chopped, optional.
Tomato: Diced, optional
Green onion: For topping, optional.
recipe
Feeds 6 as entree, 8 as appetizer
Ingredients
3 1/2 cup shredded rotisserie chicken (or cooked chicken breast)
1 bag tortilla chips
2/3 cup buffalo sauce, plus more for topping
1 red pepper, finely diced
1 cup sweet corn, frozen or canned
4 stalks celery, finely diced
6 oz Mexican cheese
1/2 cup blue cheese crumbles (substitute ranch dressing drizzle if preferred)
2 cups shredded lettuce, for topping
1 cup tomato, diced, for topping
1/2 cup green onion chopped, for topping
Instructions
Turn the oven to broil. On a large baking sheet, line with tin foil. Wipe the surface with a drizzle of olive oil to keep the tortilla chips from sticking.
In a medium size bowl, add chicken and buffalo sauce and mix well.
Lay the tortilla chips on the baking sheet evenly. Sprinkle 1/3 of the Mexican cheese on top. Add the chicken, and then cover with remainder of the cheese.
Add the corn, pepper, and celery on top of the cheese and meat.
Lastly, add on the blue cheese crumbles. (If using ranch dressing, do not add before the oven!)
Place the nachos under the broiler for about 3-5 minutes. Check the tray frequently to make sure they aren’t burning! They will turn fast.
Remove from heat once the cheese has completely melted and everything is golden.
Top with lettuce, tomato, green onion, and ranch if using. Enjoy!
These do not store well, serve immediately.
