20-MINUTE BUFFALO CHICKEN NACHOS

Loaded buffalo chicken nachos on the table in less than 20 minutes.

My son walked in from work and asked if I could make buffalo chicken nachos, so I did. I made the ranch with my Her Copper Kitchen Jalapeño Ranch Dip Mix instead of store bought dressing, and that little bit of jalapeño with the buffalo chicken is a great match.

I double layered a big tray with tortilla chips, creamy buffalo chicken, cheddar, and mozzarella, then added black beans and more cheese. I baked it just long enough to get everything hot and melty, then finished it with jalapeño ranch, a little extra Frank's, and green onions.

Quick, messy, loaded, and exactly what he was hoping for.

INGREDIENTS

• 1 block (250 g) cream cheese, room temperature

• ½ cup Frank’s RedHot Original

• ¼ cup butter

• 1 teaspoon honey

• ½ teaspoon garlic powder

• ½ cup ranch dressing, plus more for topping

• ⅓ cup sour cream

• 1 cup mild cheddar cheese, shredded

• 1 cup mozzarella cheese, shredded

• 3 cups rotisserie chicken, shredded or diced

• 1 to 4 tablespoons milk or cream, if needed

• 1 can black beans, rinsed and drained

• 1 bag (11 ounces) tortilla chips

• ½ cup additional shredded cheddar or mozzarella, for topping

• 2 tablespoons green onion, chopped

DIRECTIONS

1. Preheat oven to 400°F.

2. Add the cream cheese, Frank’s RedHot, butter, garlic powder, ranch dressing, and sour cream to a large skillet over medium low heat.

3. Stir until the butter and cream cheese are completely melted and the mixture is smooth.

4. Reduce the heat to low. Add the cheddar and mozzarella gradually, stirring until just melted and smooth. Do not allow the mixture to boil.

5. If the cheese mixture becomes too thick, grainy, or starts to separate, immediately remove the skillet from the heat. Add 1 tablespoon of milk or cream and stir gently until smooth. Add additional milk or cream, 1 tablespoon at a time, if needed until it is spreadable.

6. Add the chicken and stir until evenly coated and heated through. If the mixture is very thick, stir in another splash of milk or cream. It should be creamy and easy to spoon over the chips.

7. Spread half of the tortilla chips over a large baking sheet. Spoon half of the buffalo chicken mixture, black beans and green onions over the chips. Sprinkle a small handful of cheese on top. Repeat.

8. Bake for 7-10 minutes, just until the nachos are hot and the cheese on top is melted. Do not overbake, or the chips underneath the sauce can become soggy.

9. Remove from the oven. Drizzle with more ranch dressing, a drizzle of franks hot sauce, and chopped green onion.

10. Serve immediately.