Buffalo Chicken and Blue Cheese Skillet Nachos
Ingredients
The Nachos
-
6
pieces
boneless skinless chicken thighs
-
1
bottle
Frank's Red Hot Sauce
-
1
stick
butter
-
1
bag
tortilla chips
-
8
oz
blue or roquefort cheese
-
1
head
romaine or iceberg lettuce
For the Ranch Dressing
-
1
cup
olive oil or avocado oil
-
1
piece
egg yolk
-
½
lemon
juice
-
1
tbsp
Dijon mustard
-
¼
cup
coconut milk
-
2
cloves
garlic
-
2
tbsp
chopped fresh dill
-
2
tbsp
chopped flat leaf parsley
-
to taste
sea salt
-
to taste
fresh ground pepper
Instructions
- Prepare the grill by lighting the coals.
- Make the buffalo sauce by combining Frank’s Red Hot sauce and butter in a pan and reducing it slightly.
- Marinate the chicken thighs in half of the buffalo sauce and reserve the rest for later.
- Grill the chicken thighs until they reach an internal temperature of 165°F, then let them cool.
- Prepare the ranch dressing by blending oil, egg yolk, and mustard until creamy, then add coconut milk and remaining ingredients.
- In a cast iron skillet, layer tortilla chips and blue cheese.
- Chop the grilled chicken and scatter it over the chips.
- Return the skillet to the grill and bake until the cheese melts.
- Chop the lettuce and add it on top of the nachos.
- Drizzle with additional hot sauce and ranch dressing before serving.
Nutrition Facts (estimated)
Servings
4
Calories
450
Total fat
30g
Total carbohydrates
20g
Total protein
30g
Sodium
800mg
Cholesterol
150mg
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