Buffalo Chicken + Kettle Chip Nachos

March Madness calls for a skillet full of nacho madness — a.k.a. Buffalo Chicken + Kettle Chip Nachos.  These nachos are packed with buffalo chicken + celery hearts + mozzarella + kettle chips + blue cheese + cilantro + Franks RedHot + just a little bit of madness.

 

Also, we watched Nacho Libre last night and that had me craving nachos real bad.

 

You’ll notice that this recipe doesn’t include any quantities.  I trust that you all can put together a big pan of nachos on your own without me telling you how much cheese to put on — I’m not going to tell you how to live your life.  When I was planning this blog post, I wanted to confirm that this was a good idea so I texted my dad, obviously.  He replied…

“If you measure ingredients for nachos, you’re messed up.  Nachos should be built from the heart, not from a quantity listed in the recipe, and inspired by the smell of the cilantro.”

We couldn’t agree more.


This recipe features two more of my favorite kitchen essentials: Lodge Cast Iron Skillets + Frank’s RedHot Sauce.  I love any excuse to pull out the cast iron and put it to good use, and these nachos are no exception.  The versatility and durability of cast iron just can’t be beat.  As for Frank’s, yes, I put it on everything just like every other lover of RedHot Sauce.

Sometimes, I eat tortilla chips just so I can put Frank’s on them.

Also, my family buys it by the gallon at Sam’s Club.

No exaggeration.

In case you’re wondering what celery hearts are, they are the inner lighter colored stalks in the center of the celery bunch.  When making this recipe, use both the stalks and the leaves of the celery hearts to top off your nachos.


Buffalo Chicken + Kettle Chip Nachos
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • plain kettle chips
  • cooked chicken / chopped or shredded
  • mozzarella cheese
  • blue cheese
  • seasoning salt
  • buffalo sauce
  • celery hearts / chopped
  • cilantro / chopped
Instructions
  1. Heat an oven to 400 degrees. Line a cast iron or oven save skillet with parchment paper.
  2. Layer chips in the pan and season with seasoning salt. Top chips with cheeses and cooked chicken. Bake for 8-10 minutes or until cheese is melted.
  3. Remove from oven and top with celery, cilantro, and your favorite buffalo sauce (suggestion: ½ TB of melted butter mixed with 2 TB Frank's RedHot).


10 thoughts on “Buffalo Chicken + Kettle Chip Nachos

Leave a Reply

Your email address will not be published. Required fields are marked *