Try this Buffalo Chicken Nachos recipe, or contribute your own.
- Carbohydrate 77.0530210002678 g
- Cholesterol 102.674750021969 mg
- Fat 55.5472010069337 g
- Fiber 6.4785677218914 g
- Protein 39.4426602552097 g
- Saturated Fat 18.062879329413 g
- Serving Size 1 1 Serving (308g)
- Sodium 1933.44247512993 mg
- Sugar 70.5744532783764 g
- Trans Fat 3.34230622535883 g
- Calories 961 calories
Step-by-step
- Grill chicken breast on your Nuwave as per directions.
- Once complete, shred or thinly slice the chicken (I prefer it shredded).
- Toss the chicken in your favorite hot wing sauce.
- In a non-stick pan, place a layer of chips, chicken and cheese.
- Repeat.
- Add green onion to the top.
- Place pan back on the 4-inch rack and bake on power level high for 3 minutes, until the cheese is nice and bubbly.
- Add chopped tomatoes and drizzle ranch dressing over all of it.
Corn tortilla chips do the heavy structural lifting in this dish, acting as both a physical base and a barrier against sogginess. Because hot wing sauce and ranch dressing introduce significant moisture, layering becomes critical to maintaining structural integrity. Shredding the cooked chicken breast rather than dicing it allows the meat fibers to interlock with the grated cheddar and pepper jack, creating a cohesive blanket that protects the chips underneath from premature softening. Grating your own cheese from a block yields a superior melt compared to pre-shredded varieties, which are typically coated in cellulose to prevent clumping in the bag but consequently resist smooth emulsification under heat. Operating at high power for precisely three minutes on a raised rack ensures the thermal radiation melts the dairy uniformly without scorching the delicate corn edges or rendering the tortilla chips rancid from excessive oil exposure. Fresh tomatoes and raw green onions applied post-bake provide a necessary thermal and textural contrast to the heavy fats in the melted cheese and dressing, introducing a crisp bite that offsets the density of the cooked components.
