Ingredients
- Tortilla chips (one 13 ounce bag restaurant style white corn tortilla chips, such as Tostitos)
- 1/2 cup hot sauce (bottled cayenne pepper sauce such as Frank's Red Hot brand)
- 2 tablespoons butter (melted)
- Blue cheese salad dressing, divided (3/4 cup, prepared)
- 2 cups chicken, cooked (shredded, leftover or store-bought rotisserie chicken works well)
- 1/2 cup onion, diced (red onion)
- 1 tomato, large (seeded and chopped)
- 1/2 cup black olives (sliced)
- 1/4 cup jalapeno pepper, slices (bottled, pickled)
- 8 bacon slices (cooked and crumbled)
- 1 1/2 cups cheese (Mexican cheese blend)
- 1 cup shredded Monterey Jack cheese
How to Make
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Step 1: Peheat oven to 400 degrees F. Line a large, rimmed baking sheet (such as a 'half-sheet pan') with aluminum foil and spray with nonstick cooking spray. Pour the tortilla chips out onto the baking sheet, and shake pan to distribute pile evenly.
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Step 2: In a bowl, combine the bottled cayenne pepper sauce, melted butter and 1/4 cup of the prepared blue cheese salad dressing and mix well. Add the shredded cooked chicken and toss well to coat.
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Step 3: Sprinkle the red onion, tomato, black olives and jalapeno slices over the tortilla chips. Sprinkle the buffalo chicken over the tortilla chips and top with the crumbled bacon.
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Step 4: In a small bowl, combine the shredded Mexican cheese blend with the Monterey Jack cheese and mix well. Evenly sprinkle cheese over the entire pile of covered chips.
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Step 5: Bake in the preheated oven for 10 to 15 minutes, or until cheeses are melted and lightly browned. Remove from oven and drizzle with the remaining 1/2 cup of blue cheese salad dressing. Serve with cold beer:)
We hope you enjoy this recipe!
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