Ultimate Buffalo Chicken Nachos
"Why have plain old nachos when you can make them with waffle cut fries and buffalo chicken instead?! Inspired by a post at howsweeteats.com."
photo by Mandy at Food.com
- Ready In:
- 35mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 (20 ounce) package frozen waffle-cut sweet potato fries (I used Alexia Waffle Cut Sweet Potato Seasoned Fries)
- 1⁄2 rotisserie-cooked chicken, shredded
- 1 cup buffalo wing sauce
- 2 tablespoons butter
- 5 ounces grated extra-sharp cheddar cheese
- 3 ounces grated monterey jack pepper cheese or 3 ounces blue cheese, if you prefer
- 1 bunch scallion, chopped
directions
- Preheat oven per waffle fry package directions.
- Arrange waffle fries in single layer on a foil-covered baking sheet and cook according to package directions.
- While fries cook, shred chicken with fingers or a fork; set aside.
- Heat buffalo wing sauce with butter until the butter melts. Add the chicken and stir to coat. Let sit.
- Chop scallions and grate the cheeses; set aside.
- Once the fries are done, pile on the chicken and cheeses.
- Turn the oven to broil and place the baking pan into the broiler. (My broiler was too small for my baking sheet, so I transferred the fries to a small pizza pan before broiling.).
- Let cook for 2-3 minutes until the cheese is melted and bubbling.
- Remove, sprinkle with scallions and eat once cool enough to touch!
- *Servings vary: This could feed anywhere from 4-7 people as a party app, or two very hungry people for a dinner where calories don't matter!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Very good for a light dinner. Made my own sweet potato waffle fries but they didn't get crispy so have to try again. Otherwise was very tasty.
RECIPE SUBMITTED BY
<p>I grew up in the kitchen...not necessarily cooking, but foraging in the pantry and fridge for fun things to eat! I've always been fascinated by food--talking about it, connecting with people through it, and reading up on it (I can read restaurant menus and cookbooks for days). Fast forward to today, and I'm now an online editor for Food.com and the Cooking Channel. I love being part of the discussion--and the network--of food enthusiasts and home cooks. I continually take inspiration from the online world into my own space, as I seek big-impact recipes that'll work with my small space, budget and amount of time.</p>
