Love buffalo flavor? Love Eatsmart Snacks? If the answer is yes to both, then do we have the appetizer for you! Dig into this simple buffalo chicken nacho recipe with an Eatsmart twist.
Eatsmart Veggie Sticks or Veggie Crisps
Sliced pickled jalapeños
Bleu cheese crumbles
Shredded white cheese for sprinkling
For buffalo chicken
Buffalo hot sauce, to taste
Powdered ranch seasoning to taste
For cheese Sauce
1 cup heavy cream
1 ½- 3 cups of shredded white cheese (i.e. cheddar)
Dash of ranch seasoning to taste
Make your buffalo chicken by mixing shredded chicken, buffalo sauce, and powdered ranch seasoning to taste. We used rotisserie chicken for ready to go shredding. Set the bowl to the side.
Prep the nachos by arranging Veggie Sticks and bleu cheese crumbles in a baking dish. Sprinkle a lot of shredded white cheese on top of any visible Veggie Sticks, where you plan on pouring cheese sauce. This will protect the veggie sticks from coming in direct contact with the sauce and getting soggy. Set it to the side.
Turn on the oven broiler set to low. Place the nachos in the oven to melt the cheese.
Heat the heavy cream on the stove to a simmer. Once it is hot, slowly add a little cheese at a time, whisking it until it has melted in the cream. Continue adding cheese until it is a gooey sauce. Be careful not to add too much cheese and make it rubbery. Do not overheat so that the cheese curdles.
Add in a dash of the powdered ranch seasoning to the cheese sauce to taste. Remove the nachos from the oven and pour the sauce over. Add the buffalo chicken and pickled jalapeños on top. Serve immediately.
Note: While the nachos are in broiler keep an eye out as it cooks to make sure it doesn’t burn.
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