This happened. Nachos. Praise.
Basically, 90% of my recipe ideas lately involve re-imagining foods as other food. For example, here we have chicken wings masquerading as nachos. It's a great disguise.
Does going to the grocery store make anyone else feel, like, really adult? It just makes me feel so much like I have my life together. It's great. But then, also, having a fridge full of leftovers and no ingredients makes me weirdly happy? Like productive, I guess. It's like, hey, look, I cooked all my stuff, now I have food that's actually prepared. Go me.
Anyway, these nachos are a product of my habit of taking over others' kitchens. It's fun.
Buffalo Chicken Nachos
about 2/3 a bag of tortilla chips
1 lb chicken (I used the little tenders that Publix sells so they'd cook quicker)
1/4 tsp salt
1/4 tsp pepper
1/4 tsp red pepper
1/4 tsp garlic powder
1/4 tsp onion powder
3 tbsp margarine
9 tbsp hot sauce (I used Crystal, which I know isn't technically buffalo.....)
8 oz cream cheese
3 tbsp sour cream
1/4 cup mozzarella, shredded
3 green onions, chopped
- Mix together the seasonings, then sprinkle on both sides of the chicken. Add the chicken to a pan over medium heat, then cook, flipping once, until white all the way through. With the tenders it took about 3 minutes per side.
- Chop the chicken while still warm, then add to a bowl with the margarine and 4 tbsp of the hot sauce. Stir together until the chicken is coated.
- In a separate bowl, add the cream cheese, sour cream, and remaining hot sauce. Blend using a hand mixer until homogeneous.
- Spread the chips out on a baking sheet. Drop the cream cheese mixture on the chips, spreading it as best you can. Scatter the chicken and cheese on top.
- Place nachos in the oven under the broiler for a couple minutes. Keep an eye on it. You just want the cheese to melt, don't let the chips burn.
- Drizzle the ranch on top and scatter the green onions. Enjoy!