Buffalo Chicken Nachos with Blue Cheese Sauce

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• ¼ cups Plus 3 Tablespoons Unsalted Butter, Divided Use
• 1-¼ cup Franks Red Hot Sauce (Original)
• 2 cups Shredded, Cooked Chicken Breast
• 3 Tablespoons All-purpose Flour
• 1-½ cup Milk
• ¾ cups Blue Cheese Crumbles
• 1-½ cup Shredded Monterey Jack Cheese
• 5 cups Blue Corn Tortilla Chips

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (200°C).

2. Melt half of the butter in a large skillet over medium heat. Stir in the Frank's hot sauce, add the shredded cooked chicken, and toss for about 5 minutes until the chicken is hot all the way through.

3. Melt the remaining butter in a small saucepan over medium-low heat. Whisk in the flour and cook for 1 minute, stirring constantly.

4. Gradually whisk in the milk and simmer, stirring often, for about 5 minutes until the sauce thickens. Remove from the heat and stir in the blue cheese crumbles until smooth. Keep warm.

5. Spread the blue corn tortilla chips in an even layer on a large baking sheet.

6. Spoon the buffalo chicken over the chips and sprinkle with the Monterey Jack cheese.

7. Bake for 5 to 8 minutes, until the cheese is melted and bubbling.

8. Transfer the nachos to plates, drizzle with the blue cheese sauce, and serve right away.