The summer between my junior and senior college years was a maniacal, whirlwind sort of summer. My days were spent setting up the buddy-system, singing endless verses of “Boom-Chicka-Boom”, soothing tears, scarfing s’mores, and slapping on sunscreen: I was a camp counselor. My nights and weekends, however, were spent wearing a Pathmark apron and my beat-up Old Navy baseball hat at the local grocery store deli. 14 hour work days and somehow, I worked in a social life that included way too many Mike’s Hard Lemonades >> priorities. Once in a while when I had 5 minutes to wolf down dinner between Job 1- grime removal (shower)-Job 2, my mom would have some rotisserie chicken waiting for me.
And to be honest, I was less than thrilled. How many of those damn chickens had I prepped for the rotisserie each weekend? (And how many hours did I spend with eggy-breaded hands from prepping the fried chicken?!) The last thing I wanted to eat was chicken. These days however, I crave roast and rotisserie chicken. (I’ve mentioned this before.) For some reason, I crave it more when it’s completely counter-intuitive to consider roasting anything when the temperature is above 80° and our AC is struggling to keep up with the sweatshirt weather I like to keep the inside temperature at. So last year we Amazon’d a rotisserie for the grill and let me tell you: best.investment.evah.
From the two chickens we cooked a few weeks ago, some of the leftovers went to making these nachos completely on a whim one night. And they were goooood. Like the kind of good that makes you sad when it’s over (see also: beer-battered fish). I threw together a thick and creamy blue cheese sauce then layered some blue corn chips, the cheese sauce, some buffalo chicken, and extra shredded cheese (for good measure) on a baking sheet and baked it all off at a high temperature to ensure “meltyness” and not “charredness” from the broiler. (I suck at using the broiler.) Back in my Pathmark and camp days, I wouldn’t have come within 10 – heck, 50 – feet of anything buffalo chicken. But now? Bring.it.on. And these buffalo chicken nachos? You need them.
- 3 tbsp unsalted butter, divided
- 1 cup hot sauce (such as Frank's)
- 2 ½ cups cooked shredded chicken
- 3 tbsp all-purpose flour
- 1 cup milk
- 4 oz Monterey jack cheese, shredded (about 1 cup)
- 4 oz sharp cheddar cheese, shredded (about 1 cup)
- 4 oz creamy gorgonzola or mild creamy blue cheese, crumbled (about 1 ½ cups), divided
- 12 oz your favorite tortilla chips
- Diced avocado
- Chopped fresh chives or scallions
- Extra hot sauce
- Preheat oven to 450° F.
- In a medium skillet over medium-high heat, warm 2 tablespoons of butter and the hot sauce together. Reduce the heat to medium-low and stir in the shredded chicken, tossing to coat all of the chicken with the sauce. Keep the pan over low heat while you make the cheese sauce.
- In a medium saucepan over medium heat, melt the remaining 1 tablespoon of butter. Whisk in the flour until no lumps remain and cook, stirring constantly for about 30 seconds. Gradually whisk in the milk until no lumps remain. Cook, stirring frequently, until the mixture starts to bubble and thicken, about 3 to 4 minutes. Remove the saucepan from the heat and gradually stir in all of the Monterey jack and cheddar cheeses and half of the gorgonzola/blue cheese until all of the cheese has melted.
- Spread half of the tortilla chips out on a heavy-duty baking sheet. Spoon half of the sauce over the tortilla chips and then half of the chicken. Repeat with a second layer of chips and the rest of the sauce and chicken. Dollop the remaining gorgonzola/blue cheese over the nachos.
- Bake for 10 minutes, until everything is bubbly and hot. After baking, toss on some avocado and sprinkle on extra hot sauce, if desired.
source: Smells Like Home original