Ingredients
8
8 servings
- •cooking spray
- •0.75 cup blue cheese salad dressing, divided
- •0.5 cup cayenne pepper sauce (such as Frank's® RedHot®)
- •2 tablespoons butter, melted
- •2 cups shredded cooked chicken
- •1 (13 ounce) package restaurant-style white corn tortilla chips (such as Tostitos®)
- •1 large tomato, seeded and chopped
- •0.5 cup sliced black olives
- •0.33333334326744 cup diced red onion
- •0.25 cup pickled jalapeno pepper slices
- •4 ounces precooked bacon, crumbled
- •1.5 cups shredded Mexican cheese blend
- •1 cup shredded Monterey Jack cheese
- •1 tablespoon chopped fresh cilantro
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a large, rimmed baking sheet with aluminum foil and spray with cooking spray.
- Combine 1/4 cup blue cheese dressing, cayenne pepper sauce, and melted butter in a bowl until well blended. Add chicken and toss to coat.
- Spread tortilla chips evenly over the prepared baking sheet. Sprinkle tomato, olives, onion, and jalapeño peppers over chips. Spread chicken mixture over vegetables and top with crumbled bacon.
- Mix both cheeses together in a bowl; sprinkle mixture evenly over chicken mixture.
- Bake in the preheated oven until cheese is melted and lightly browned, 10 to 15 minutes.
- Remove from the oven. Drizzle remaining 1/2 cup blue cheese dressing over nachos and garnish with cilantro.
Nutritional Facts
Per 8 servings
- Calories: 672
- Carbohydrate: 36g
- Fat: 48g
- Fiber: 3g
- Protein: 28g
- Sugar: 3g
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