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Buffalo Chicken Nachos - HOT!

Created by SingleDadChef on September 4, 2012

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)

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.
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.
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.
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.
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:)