Wednesday, February 02, 2011
Recipe: Buffalo Chicken Nachos
I laugh because I don't even know who is playing in the Superbowl and don't watch football. The combination of buffalo chicken and nachos -- well, it sounds like game day food to me.
We like buffalo chicken around here.
We have been through the many incarnations of the original "Buffalo Wing" starting back in the '90's when Buffalo Wings were the popular food during college. The flavor of hot sauce on chicken wings that you dip in blue cheese dressing to cool down was a hit. The recipe for Buffalo Sauce actually originated in Buffalo, New York (since no buffalos were harmed in the making of this dish). There is some controversy as to who actually started this dish and the circumstances of it's origin.
But, either way -- Buffalo Chicken started out as wings and drumsticks, deep fried and served in a vinegar based cayenne sauce. This was then served with blue cheese, celery and carrot sticks.
Originally, it was called Chicken Wings or Drummies, but due to the sauce being so unusual, the Buffalo Chicken name became iconic.
Deep fried Buffalo Wings were the first, but not the last of the Buffalo Chicken Versions. There are baked versions of the same dish (Peter Christian's does a great version called Tavern Wings). There are boneless breaded chicken pieces served Buffalo Style - (Applebees and Chilis do lots of variations on this one.) Now, there is a a ultra popular Buffalo Chicken Dip that I plan to try at some point.
But, one night, I thought of buffalo chicken on nachos. And then I put my plan into action!
The beauty of this dish is that it is so easy to personalize, to customize flavors and modify for the ones you love.
I love green onions, so my plate looked more like a salad. Jon likes cheddar cheese & jalapenos added to his dish and the girls just wanted chips, chicken and cheese!
This dish can handle more toppings, but for my first round of meals, I stuck with mozzarella cheese, blue cheese crumbled, blue cheese dressing, seasoned chicken and green onions. I am sure it would be great with chopped tomatoes, avocado and salsa.
1 pound chicken breasts
1 family size bag tortilla chips
1/2 cup hot sauce ( I used Frank's Original)
1/2 stick butter
2 cups shredded mozzarella
1/2 cup crumbled blue cheese
3/4 cup blue cheese dressing
1 bunch green onions, washed and sliced
4 carrots, peeled and cut into sticks
4 celery stalks, peeled and cut into sticks
In a large skillet, melt 2 T butter. Clean chicken breasts by removing any tendons. Cut into tiny pieces. The smaller the better (although this is easily modified if you prefer larger pieces. I prefer tiny shreds of chicken.)
Add chicken pieces to skillet and sear all the pieces. When no raw flesh is showing, season with salt and pepper and cook until chicken is thoroughly cooked through. Add remaining butter and hot sauce and cook until all the chicken is coated, about 30 seconds. Turn off the heat and cover pan to keep warm.
Take out four plates and line them with tortilla shells, overlapping them as you go. Take one plate and spoon on cooked chicken pieces over the chips. Sprinkle with a handful of mozzarella and some blue cheese crumbles. Microwave this plate until the cheese melts about 60 seconds. (Microwave additional 20 second intervals until done). Remove from oven and top with green onions and drizzle with blue cheese dressing.
Repeat with remaining plates.
Serve with celery sticks and carrot sticks.