Name: Fully Loaded Buffalo Chicken Nachos
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 2 limes, zested and juiced -; 3 tbsp. Frank's Red Hot Original Sauce -; Kosher salt -; 1 rotisserie chicken, shredded -; 2 plum tomatoes, seeded and diced -; 1/2 c. diced red onion -; 1/2 c. Chopped cilantro -; 1 bag restaurant-style tortilla chips -; 15 oz. can of black beans, rinsed and drained -; 8 oz. shredded Monterey Jack cheese -; 8 oz. shredded Cheddar cheese -; 1 avocado, seeded and diced -; 1/2 c. sour cream -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Fully Loaded Buffalo Chicken Nachos

1. 2 limes, zested and juiced -

2. 3 tbsp. Frank's Red Hot Original Sauce -

3. Kosher salt -

4. 1 rotisserie chicken, shredded -

5. 2 plum tomatoes, seeded and diced -

6. 1/2 c. diced red onion -

7. 1/2 c. Chopped cilantro -

8. 1 bag restaurant-style tortilla chips -

9. 15 oz. can of black beans, rinsed and drained -

10. 8 oz. shredded Monterey Jack cheese -

11. 8 oz. shredded Cheddar cheese -

12. 1 avocado, seeded and diced -

13. 1/2 c. sour cream -

How to cook deliciously - Fully Loaded Buffalo Chicken Nachos

1. Stage

Remove top rack in oven and preheat to 375 degrees F. Line half a sheet pan with parchment paper.

2. Stage

In a medium bowl, mix together 1 tablespoon lime juice, hot sauce, and 1 teaspoon salt. Add chicken and coat thoroughly.

3. Stage

In a small bowl, prepare pico de gallo. Mix together tomatoes, red onion, cilantro, 1 teaspoon lime zest, 1 tablespoon lime juice, and 1 teaspoon salt. Set aside.

4. Stage

Spread half of tortilla chips evenly across the sheet pan and layer with half of chicken, beans, and cheese; repeat once.

5. Stage

Bake until cheese is melted, about 5 to 7 minutes. Top with avocado, pico, and sour cream. Serve immediately.