What's for Dinner? Buffalo Chicken Sheet Pan Nachos

Chant with me, "Na-chos! Na-chos! Na-chos!" 

Some of us are addicted to nachos. Some of us think that nachos are one of the best dishes in the whole wide world. Some of us could eat nachos every night - BBQ pulled pork and pineapple nachos, pizza nachos, roasted vegetable nachos... . There is no end to what you can do with a bag of corn chips and some cheese.




I started with a pan full of chips. Here's your blank canvas nacho artists. I lined my baking sheet with parchment paper for easy clean up and to protect my chips from getting too toasty.



I topped these babies with cheddar and grilled chicken and popped them into a really hot oven for 10 minutes or so. The oven toasts the chips enhancing their corny and chipy flavor. Oh yeah!



Then I drizzled on the buffalo sauce and some sour cream, topped them with celery, green onions, jalapeños, tomatoes, and crumbled blue cheese, and tried not to dive in before they made it to the dinner table.

We kicked our diet's butt with these buffalo chicken nachos. Matthew and I took down almost the whole pan. I also made a small tray of plain nachos for the boys.

Buffalo Chicken

Sheet Pan Nachos

INGREDIENTS

1 bag corn tortilla chips

About 3 cups shredded sharp cheddar cheese

1 ½ cups grilled chicken, diced

½ cup chopped celery

¼ cup chopped green onions

1/3 cup sliced tomatoes

1/3 cup sliced jalapeños

1/3 cup crumbled blue cheese

1/3 cup sour cream

1/3 cup buffalo chili sauce

DIRECTIONS

1. Preheat oven to 400 degrees and line a large sheet pan with parchment paper.

2. Layer desired amount of chips onto pan. Top with cheese and chicken. Bake about 10 minutes until cheese is melted and chips are a little toasty.

3. Drizzle on buffalo sauce and sour cream.

4. Top with chopped veggies and crumbled blue cheese.
5. Serve with additional buffalo sauce.

6. Dive in!