Three Cheese Buffalo Chicken Nachos
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Ingredients
2 1/2 cups finely shredded chicken
1/2 cup Frank’s red hot buffalo sauce
Tortilla chips (restaurant style)
1 (15-ounce) can black beans, rinsed and drained
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded Monterey Jack cheese
1/2 cup crumbled blue cheese
1/2 cup pico de gallo
1 avocado, diced
Sliced jalapeño pepper and cilantro leaves for garnishing
Instructions
Preheat oven to 350°F.
In a mixing bowl, combine chicken and buffalo sauce. Mix well and set aside.
In a cast iron skillet, put a layer of chips at the bottom, followed by half of the chicken, half of the black beans, then 1 cup cheddar cheese; place another layer of chips on top, followed by the rest of the chicken, beans, then 1 cup Monterey Jack cheese.
Add a few more chips on top, then sprinkle with the rest of the cheddar and jack cheese. Add blue cheese on top, then bake for 8-10 minutes, or until the cheese is melt.
In the meanwhile, chop up the avocado and slice the jalapeño pepper.
Once the nachos are done, add pico (do not include the liquid as the nachos will turn soggy), avocado and pepper on top. Drizzle a little more buffalo sauce if you want. Garnish with cilantro and serve immediately.
From delishplan.com