Buffalo Chicken Dip Nachos
Buffalo chicken dip meets classic Mexican dish in these Buffalo Chicken Dip Nachos. Blue corn tortilla chips are covered in a condensed buffalo chicken dip, smothered with mozzarella cheese and then drizzled with creamy blue cheese sauce.
Servings 6 people
- 1/2 tbsp unsalted butter
- 1/2 cup chopped celery, plus more for sprinkling
- 1 1/2 cups shredded rotisserie chicken
- 3 oz cream cheese
- 1/4 cup + 1/8 cup Frank's hot sauce
- 6 cups tortilla chips
- 2 cups shredded monterey jack cheese
- 1/4 cup heavy cream
- 1/8 cup crumbled gorgonzola, plus more for sprinkling
- 1/4 cup chopped green onion
Preheat oven to 325 degrees. Grease a half baking sheet with non-stick cooking spray.
Heat a medium skillet to a medium heat. Add butter and celery. Sweat celery until slightly softened, about 3-4 minutes. Do not brown. Add shredded chicken, cream cheese and hot sauce. Stir until cream cheese has melted and the ingredients are mixed together. Turn heat off. Season with salt and pepper.
Spread half of the chips on the bottom of the pan. Dot half of chicken mixture on top. Sprinkle with half of the cheese. Place the remaining chips on top, followed by the remaining chicken mixture and then remaining cheese. Pop into the oven for 5-10 minutes until cheese has melted.
While nachos cook, add heavy cream to a very small saucepan, bring to a boil and reduce to a simmer until slightly thickened, about 2 minutes. Reduce heat to low and add 1/8 cup of blue cheese. Whisk until cheese has melted. Season with salt and pepper.
When cheese has melted on nachos, remove from oven. Drizzle with blue cheese sauce and sprinkle with green onion. Serve with sour cream and salsa if desired.
Serving: 12 oz chips and 1/8 of the buffalo chicken mixture | Calories: 530kcal | Carbohydrates: 32g | Protein: 25g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 97mg | Sodium: 818mg | Potassium: 277mg | Fiber: 3g | Sugar: 1g | Vitamin A: 711IU | Vitamin C: 1mg | Calcium: 405mg | Iron: 2mg