Buffalo Chicken Nachos
1/2 cup Frank’s Red Hot Sauce (original)
1/4 cup barbecue sauce
1/4 cup (1/2 stick) butter
2-pound rotisserie chicken
71/2 ounces tortilla chips
8 ounces grated Cheddar cheese
8 ounces Mexican-style shredded cheese
1/2 cup crumbled blue cheese
3.8-ounce can sliced black olives
1 bunch scallions, sliced
Salsa and sour cream for serving
Heat the oven to 400 degrees. Line a rimmed baking sheet with foil and coat with cooking spray.
To make the buffalo sauce, in a medium saucepan over medium heat, heat the Red Hot sauce, barbecue sauce and butter, stirring, until the butter is melted and thoroughly blended. Set aside.
Remove all of the meat from the chicken, cut into bite-sized pieces and place in a large bowl. Pour the buffalo sauce over the chicken and toss well to coat. Set aside.
Spread the tortilla chips in an even layer over the prepared baking sheet. Sprinkle the Cheddar evenly over the chips. Using tongs or a fork, spread the chicken evenly over the cheese and chips.
In a small bowl, toss the Mexican-style and blue cheeses, then sprinkle evenly over the chicken. Top with the olives and scallions. Bake for 10 to 15 minutes, or until the cheese is melted and just starting to brown. Serve with salsa and sour cream. Makes 8 servings.
Per serving: 710 calories (56 percent from fat), 45 g fat (21 g saturated, 1 g trans fats), 190 mg cholesterol, 27 g carbohydrate, 3 g fiber, 4 g sugar, 51 g protein, 1,560 mg sodium.