Buffalo Chicken Nachos

I'm a big fan of a nacho, I think I may have talked about that before, and I have my usual, go-to basic method of knocking up a bowl of nachos but last week I fancied doing something different with them. I was having a slight blue cheese craving and for me, blue cheese and spice go really well together so I settled on some spicy buffalo chicken nachos.

These ticked all the relevant boxes and will definitely be made again. I did feel a complete gluttonous pig by the time I'd finished them but I think that's because I definitely over-sized the portions. I have no self-control when it comes to yummy food!

I used a Discovery Buffalo Wing sauce but other varieties are out there, Frank's also do one. I do find Frank's more spicy though, so it depends how hot you like them.

You can also do less cheese or more cheese depending on your tastes. I actually used a mix of mature cheddar and Mexicana (cheddar with chillies in it) as I like the combo of the two together.

Buffalo Chicken Nachos

Ingredients

1 bag of tortilla chips (I used Doritos Lightly Salted)

2-3 chicken breasts, cooked and shredded

357ml buffalo wing sauce

250g cheddar cheese, grated

100g blue cheese, crumbled

3-4 spring onions, finely sliced

Method

Put the tortilla chips into a shallow oven-proof dish, or separate dishes if you prefer. 

In a saucepan, bring the buffalo wing sauce and about 125ml water to a simmer. Add the shredded cooked chicken to the pan and heat through thoroughly. 

Making sure you reserve the sauce, strain the chicken in a sieve and spread over the tortilla chips. Top with the cheeses and place under a hot grill for around 3-4 minutes, just long enough to melt the cheese.

Remove from the grill and top with the crumbled blue cheese and the spring onions.

Serve with the reserved buffalo wing sauce and some soured cream.

Ta-dah!

These are really unhealthy, but REALLY tasty! I make no apologies.