For this month's Secret Recipe Club, I was looking through Oh! You Cook! for simple dinners. This lovely blog features Kosher recipes that are delightful and delicious. I first found this tilapia dinner, which will be saved for later because nachos take precedent on Friday nights. And Saturday night. Yes, I had these nachos two nights in a row for dinner.
Dena from Oh! You Cook! has a great blog and has even published a cookbook, awesome! The Kosher version omits the chicken and I'm sure the nachos are just as good with cheese and hot sauce.
So easy to make, the nachos can be made after several frozen cocktails. Not that I am promoting the use of an oven while intoxicated, but it can be done. Just be careful not to over do it with the hot sauce. My one-eye-squint cooking pose added a bit too much hot sauce leaving me with some spicy nachos. Copious water consumption. Most people like things spicier than me, so add hot sauce to your own liking.
Be still my heart, these are good nachos. Gooey sharp cheddar is a strong enough flavor to compete with the buffalo chicken and a sprinkling of blue cheese. Fresh tomatoes and scallions make this healthy, right? No? Well, they add a lovely freshness to balance the cheese and chips.
To make this recipe simpler, use rotisserie or previously cooked chicken tossed in hot sauce. If the chicken is cooked and the cheese shredded, the nachos can be thrown together in less time than it takes to preheat the oven. I see buffalo chicken nachos in your future!
Buffalo Chicken Nachos
Adapted from Oh! You Cook!
Yield - 2-4 servings
1/2 pound boneless, skinless chicken cutlets
1/4 cup Frank’s Red Hot Sauce + more for drizzle
6 ounces sharp cheddar cheese, shredded
3 ounces blue cheese, crumbled
1 small tomato, finely diced
3 scallions, finely sliced
salsa, sour cream, and/or ranch for serving
Preheat the oven to 400 ˚F and line a cookie sheet with foil. Coat the cookie sheet in cooking spray.
Preheat a grill pan. Toss the chicken cutlets in hot sauce.
Grill the chicken until it is cooked through, about 2-3 minutes per side if your chicken is thin.
Shred the cheese while the chicken cooks and arrange the chips on the cookie sheet.
Chop the chicken into a small dice and spread evenly over the chips. Sprinkle with crumbles of blue cheese and sprinkle the cheddar cheese over the top evenly.
Bake for 10-12 minutes or until the cheese bubbles and browns. Dice the tomatoes and scallions.
Drizzle some more hot sauce over the top. Garnish with topped tomatoes and scallions and serve with dipping sauces.