Tuesday, March 3, 2015

Buffalo Chicken Potato Nachos


We pretty much love anything with Buffalo Chicken flavor in our house.  The Nachos are made with potato slices instead of the traditional tortilla nachos and they were oh so good!!!




Buffalo Chicken Potato Nachos

6-8 red potatoes, sliced ( I used my mandolin slicer, but you can slice them by hand)
olive oil (enough to drizzle over potato slices)
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/4 to 1/2 Cup buffalo sauce (I used 1/2 C but decrease amount if desired)
2-4 Tablespoon butter  (I used 4 T)
1 pound cooked chicken, shredded  ( I used rotisserie chicken )
4 ounces shredded cheddar cheese
4 ounces shredded mozzarella cheese
5 strips bacon, cooked, drained and crumbled

Put sliced potatoes on baking sheet with sides and drizzle with olive oil. set aside

In a small bowl mix together the salt, pepper, smoked paprika,and garlic powder

sprinkle spice mixture over potato slices and stir to coat.  Spread potatoes out into a single layer on baking sheet and bake in 500 degree oven for 20-30 minutes stirring every 10 minutes until slices reach the desired crispness.  I like them a little more crispy and less flimsy however if you want soft potatoes bake them for a little less time.

While potatoes are baking,  Add the buffalo sauce and butter to a microwave safe bowl and microwave until the butter is melted and the mixture is hot. set aside

Microwave or heat the shredded chicken.  After the chicken is hot, pour the buffalo sauce mixture over the chicken and stir to coat.

Once the potatoes have reached your desired crispness take them out of the oven and turn your oven to broil.

Spread the buffalo chicken mixture over the potato slices.  Then layer on the cheddar and mozzarella cheese.  Finally sprinkle on the bacon crumbles and put in the oven under your broiler until the cheese is melted and gooey....YUMMY!  Serve with sour cream, blue cheese or ranch dressing



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