Buffalo Chicken Potato Chip Nachos with Bleu Cheese Sauce

Buffalo Chicken Potato Chip Nachos with Bleu Cheese Sauce | Yes to Yolks

I heart nachos. In any form, really. The more loaded, the better. I’m definitely guilty, though, of simply microwaving some tortilla chips topped with cheese. Tell me I’m not the only one? When in need…

Anywho. These are my newest riff on classic nachos, and they are waaay better than the embarrassing microwaved version. I’m switching things up. First, I’m stealing the genius idea of using potato chips instead of tortilla chips as the base from Jessica. Heart her. I love the extra crisp and salt that they impart. Given what a salt fiend I am, I’m losing my mind over this idea. There is nothing better than a salty, super crispy potato. Fries are my favorite carb of all time. Kettle-cooked chips may be a close second.

Buffalo Chicken Potato Chip Nachos with Bleu Cheese Sauce | Yes to Yolks

Second, I’m throwing buffalo chicken on top instead of more standard fare such as beef, beans, or regular ol’ chicken. I’ve already ranted on and on about my buffalo chicken obsession. I’ll spare you this time…but the struggle to stop making buffalo chicken everything is REAL.

Third, I’m drizzling everything with a creamy bleu cheese sauce. YUM. So perfect with buffalo chicken. AND, as it happens, so perfect with potato chips.

Buffalo Chicken Potato Chip Nachos with Bleu Cheese Sauce | Yes to Yolks

These just might be the absolute perfect snack for the Super Bowl this weekend. We’ve got nachos. Check. We’ve got buffalo chicken. Check. We’ve got loads of cheese. Check. And we’ve got a plate overflowing with a fun, festive snack. Check.

All these require is an icy cold beer or margarita. And maybe some napkins. Because look at that gooey cheeeese.

Buffalo Chicken Potato Chip Nachos with Bleu Cheese Sauce | Yes to Yolks

These nachos and the blood orange wings I shared earlier this week will definitely be repeat offenders in our house….is it bad if I make them multiple times in one week?

‘Cause I kinda wanna.

 

Buffalo Chicken Potato Chip Nachos with Bleu Cheese Sauce

Yield: 4 servings

Ingredients

For the Bleu Cheese Sauce:

2 tablespoons butter

1 shallot, finely minced

1 garlic clove, grated or pressed

2 tablespoons flour

1 cup whole milk

1 cup crumbled bleu cheese

For the Chicken:

2 chicken breasts

2 tablespoons melted butter

3 tablespoons buffalo sauce

2 tablespoons of the bleu cheese sauce

2 teaspoons white wine vinegar

Salt and pepper

For the Nachos:

The cooked buffalo chicken breasts, chopped or shredded

The bleu cheese sauce

Buffalo sauce

Kettle-cooked potato chips

Shredded cheddar cheese

Chopped scallions

Finely chopped celery

Plain Greek yogurt (or sour cream)

Instructions

For the Bleu Cheese Sauce:

Sweat the shallots in the butter in a small saucepan until soft and translucent, about 3 minutes.

Sprinkle the flour over the shallots and cook for a minute or two, stirring frequently.

Slowly whisk in the milk and bring to a gentle simmer, stirring frequently.

Once it has thickened, whisk in the bleu cheese. Stir until the cheese is melted. Season, to taste, with salt and pepper. Keep warm until serving time.

For the Chicken:

Preheat the oven to 400°F and spray a 9 x 13-inch baking dish with cooking spray. Season the chicken breasts with salt and pepper and place in the dish.

Whisk together the melted butter, buffalo sauce, bleu cheese sauce, and vinegar in a bowl and pour over the chicken.

Flip the chicken to coat in the sauce and then place in the oven for 25 minutes. Remove from oven, allow to cool, and then chop or shred.

To Assemble the Nachos:

Line a rimmed baking sheet with parchment paper and then spread the potato chips out in an even layer. Top with the chicken, shredded cheddar, scallions, celery, a drizzle of buffalo sauce, and a drizzle of the bleu cheese sauce.

Place in the oven for 5 minutes, or until everything is warmed through and the cheddar has melted. Serve immediately while warm with additional bleu cheese and buffalo sauces on the side.

 

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