Ingredients
Scale
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.