hosted by Laverne Diede & Rhonda Fitterer
Kickin’ Buffalo Chicken Nachos
- 3/4 cup blue cheese salad dressing
- 1/2 cup hot sauce
- 2 Tbsps. butter, melted
- 2 cups shredded cooked chicken
- 13 oz. bag white corn tortilla chips
- 1 large tomatoes, seeded and chopped (1 ½ cups)
- 1/2 cup sliced black olives
- 1/3 cup diced red onion
- 1/4 cup pickled jalapeno pepper slices
- 12 slices cooked bacon, crumbled
- 1 1/2 cups shredded Mexican cheese blend
- 1 cup shredded Monterey Jack cheese
- 2 Tbsps. chopped fresh cilantro
Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper and spray with cooking spray. Stir together 1/4 cup blue cheese dressing, hot sauce and butter in a bowl until well blended. Add chicken and toss to coat. Spread tortilla chips evenly on prepared baking sheet. Sprinkle chicken mixture over chips, then top with tomato, olives, onion, jalapenos, and bacon. Combine cheeses in a bowl, then sprinkle evenly over nachos. Bake until cheese is melted and lightly browned, 12-15 minutes. Drizzle with remaining blue cheese dressing and sprinkle with cilantro.
Dessert Nachos
- 2/3 cup peanut butter
- 1/4 cup powdered sugar
- 1 cup semisweet chocolate chips
- 13 oz. bag bite-size corn tortilla chips
- 3/4 cup miniature marshmallows
- 1/2 cup sweetened flaked coconut
Preheat broiler with rack 6 inches from heat source. Combine peanut butter and powdered sugar in a microwave-safe bowl, then microwave, stirring halfway through, until peanut butter melts, 45 seconds to 1 minute. Microwave chocolate chips in another bowl in 30-second intervals, stirring after each, until melted, 1 – 2 minutes. Arrange tortilla chips in a layer on a large rimmed baking sheet. Drizzle peanut butter and chocolate over top. Sprinkle with marshmallows and coconut. Broil until marshmallows begin to brown, 30 seconds to 2 minutes. Serve hot.
