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You will love these Nacho Typical Nachos! The addition of chicken and the buffalo nacho sauce make this appetizer perfect for any crowd!
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"Nacho" Typical Nachos

Definitely "Nat-cho" Typical Nachos! Crisped in the skillet with a delicious creamy sauce, takes this appetizer (which could be a meal!) to another level! 
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Appetizer, Main Course
Cuisine: Mexican
Keyword: Nachos
Servings: 6
Author: Debbie

Ingredients

  • 3 cups cooked shredded chicken
  • ½ cup plus 3T Louisiana Hot Sauce, such as Frank’s or make your own (recipe below)
  • 8 ounce can diced green chilies, drained
  • 1 ½ cups frozen roasted corn, (Trader Joe’s frozen in a bag…my FAVORITE! Thawed and drained.)
  • 13 to 16 ounce bag tortilla chips
  • 14 ½ ounce can pinto or black beans, drained and rinsed
  • 1 ½ cups sharp cheddar cheese, shredded
  • 1 ½ cups pepper jack cheese, shredded
  • 1 small white onion, chopped
  • ½ cup salsa fresca , optional, drained, see Gr8 Tip below
  • 1 avocado
  • 2 firm Roma tomatoes, diced
  • 1 jalapeño pepper, diced
  • 1 tight handful cilantro leaves, chopped
  • Buffalo Chicken Nacho Sauce (recipe below)

Buffalo Chicken Nacho Sauce

  • 1 cup bottled chunky blue cheese dressing
  • cup crumbled blue cheese
  • 2 ½ Tablespoons hot sauce

Homemade Louisiana Hot Sauce (or use a bottled sauce)

  • 2 Tablespoons cayenne pepper
  • cup white vinegar
  • 3 Tablespoons water
  • ¼ teaspoon kosher salt

Instructions

Buffalo Chicken Nacho Sauce

  • Mix all of the ingredients to combine. Cover and refrigerate if not using right away. 

Nachos

  • Preheat oven to 350℉.
  • In a medium bowl, combine the shredded chicken with the hot sauce.
  • Gently fold in the diced green chilies and corn.
  • In an oven proof skillet (cast iron or oven proof serving dish/tray) evenly scatter a full layer of tortilla chips.
  • Add ½ of the chicken mixture, spread evenly.
  • Add ½ of the beans.
  • Add 1 cup of the cheddar cheese evenly over the beans.
  • Layer more chips evenly.
  • Add layer of remaining chicken.
  • Followed by a layer of remaining beans.
  • Sprinkle evenly a 1 cup layer of the Pepper Jack cheese over the beans and a layer of ½ of the chopped onion.
  • Add a few more tortilla chips on top.
  • Combine the remaining amounts of the two cheeses, cheddar and pepper jack (½ cup each) and sprinkle evenly on top with the remaining chopped onion.
  • Drizzle with ½ cup of the Buffalo Nacho Sauce.
  • Bake for 10 minutes, or until cheeses have melted.
  • While nachos are in the oven, dice the avocado.
  • If you are using the Salsa Fresca, drain the liquid one more time.
  • Once the nachos are out of the oven, drizzle the salsa over the top and scatter the diced avocado, tomatoes, jalapeno and cilantro leaves over the salsa.
  • Do a final drizzle of the Buffalo Nacho Sauce OR have a small bowl of the sauce on the side for guests to add if they’d like.

Homemade Louisiana Hot Sauce

  • Mix all of the ingredients to combine. Cover and refrigerate if not using right away. 

Notes

Gr8 Tip:
We have a Gr8 Salsa Verde recipe! Try and drain off as much of the liquid as you can. Drain again right before adding it on top of the nachos, so chips won’t be soggy.
 
Tried this recipe?Mention @Great8Friends or tag #gr8food!