Buffalo Chicken and Corn Nachos. Now that you have your pulled chicken, you need to assemble the nachos. Place the tortilla chips on a a large try or baking pan. Spread pulled chicken, lettuce, corn/corn salad, then shredded cheese evenly over the tortilla chips. * Use condiments such as: sour cream, salsa, cilantro, jalapenos, and extra hot sauce.

The combination of the crunchy tortilla chips with the spicy buffalo chicken and the cool blue cheese dressing make the perfect accompaniment to a frosty cold beverage (or two!) and are great any time of day. Place blended buffalo sauce in a mixing bowl. Place a layer of corn tortilla chips inside your FINEX Cast Iron Skillet. You can have Buffalo Chicken and Corn Nachos using 16 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Buffalo Chicken and Corn Nachos

You need 1/4 tsp of Onion Powder.
You need 1/4 tsp of Garlic Powder.
You need 1/8 tsp of Black Pepper.
It's 1 of medium Onion.
Prepare of Butter.
It's of Olive Oil.
You need 1 Tbsp of tblsp Lime Juice.
You need 1 Tbsp of tblsp Lemon Juice.
You need of Buffalo Sauce of choice.
You need of Horseradish Sauce.
It's 1 cup of Chicken Stock or Broth.
It's 2 of Chicken Breasts.
It's 1 bag of Tortilla Chips.
It's of Cheddar Cheese shredded.
Prepare of Lettuce shredded.
Prepare of Corn or Corn Salad(chili powder, lime juice, mayo, cilantro).

Top with jalapeños, cheddar, monterey jack, and blue cheese crumbles. Remove chicken meat from rotisserie chicken and toss in buffalo sauce. Place layer of chicken on top of chips. I've been testing out new appetizers to make for it and these Buffalo Chicken Nachos are definitely going to be on the menu!.

Buffalo Chicken and Corn Nachos step by step

First, cut each Chicken Brest in half and marinate in Buffalo Sauce, Horseradish Sauce, Garlic Powder, Onion Powder, Lemon Juice, and Lime Juice. Place the Chicken in the fridge for 20-30 minutes to marinate. *You can vary the amount of spiciness by adjusting the amount of Buffalo Sauce and Horseradish Sauce. * I went for more of a milder medium, because my friends are weenies... JK. 😋😄😉.
In the meantime, you can mince the onion..
After the chicken is done marinating, heat a pot on the stove, pour in some olive oil. Place chicken, excess marinade, tiny minced onion, cup of stock or broth, and the butter. Cover the pot, turn heat to medium/low(a 2 setting). Cover the pot and let simmer for one hour. If the chicken starts to dry out, you can add more stock or broth. *This is my version of fast-slow cooking, you could also make pulled chicken in the crockpot if you have more time..
After the hour, take two forks and shred/pull your chicken. You can add more Buffalo Sauce, if you need more spice. *You can also make your own Buffalo Sauce by taking any kind of hot sauce and melting butter with it. The more butter, the milder the sauce..
Now that you have your pulled chicken, you need to assemble the nachos. Place the tortilla chips on a a large try or baking pan. Spread pulled chicken, lettuce, corn/corn salad, then shredded cheese evenly over the tortilla chips. * Use condiments such as: sour cream, salsa, cilantro, jalapenos, and extra hot sauce. Blue cheese crumbles would also be nice if you have any of those around! Mmmmmm....
I used Corn Salad on my nachos. The corn salad is not my recipie, I found it online. It is made with chili powder, lime juice, cilantro, and mayo. The dish is made by Michelle at adailydishoflife.com. The recipie is called Mexican Corn Salad. Very easy and tasty.🌽.

Placed the Corn Chips on a sheet pan. Topped with the Chicken and Sharp Cheddar Cheese, then baked it until the Cheese was all nice and melty. Frank's RedHot® Buffalo Chicken Skillet Nachos. HOW TO MAKE BUFFALO CHICKEN NACHOS. You will need a large, rimmed baking sheet, and you can cover that with foil if you like to save time with clean up.; Heat a large saute over medium heat and add some olive oil.