Loaded Buffalo Chicken Nachos

The perfect dish to make for game day, or even a weeknight dinner. Kind of just the perfect dish.

Do you crave buffalo chicken? I do. A lot. I don't think I actually ate buffalo chicken until I was an adult, no idea why. But now, I cannot get enough of the spicy-orangey sauce, especially when combined with creamy, tangy blue cheese (or ranch, if you aren't a blue cheese fan.)

So I've been craving buffalo chicken for awhile, and last night I thought, "wouldn't buffalo chicken nachos be good?" So Kris and I threw these together between episodes of Grimm and Brooklyn 99, and yes, it was one of those nights. You know, when all you want to do is be a lump on the couch and let Netflix do it's one-episode-into-another thing? That kind.

I wish I had better pictures for you guys, but full disclosure, I wasn't planning to post this at all. That is, until we realized how effing ridiculously delicious it was. Then I knew I couldn't NOT share with you guys. So, I only have pictures of the finished product, but trust me on this one. It is to DIE. And easy. Plus, with all the sweet stuff I've been posting (and will post more of), I figured I should include some real food in the mix.

What makes this over the top is the blue cheese sauce drizzled on before it goes in the oven (If blue cheese isn't your scene, sub ranch, but seriously rethink that because blue cheese is everything... no offense, I still like you). Take that extra step and make it. You're welcome in advance.

Loaded Buffalo Chicken Nachos

7-8 ounces tortilla chips (3/4 of an average bag)

1 1/2 cups cooked, shredded chicken

1/2 cup buffalo sauce (Frank's is my fave, add more or less to taste)

2 cups shredded Mexican blend cheese

Blue cheese sauce (recipe follows)

1-2 ribs celery, small dice

2 stems green onion, chopped

1 cup chopped cilantro

1/2 medium Roma tomato, seeded and chopped

1 avocado, cubed

1/2 lime

Preheat oven to 400 degrees. Spread tortilla chips onto baking sheet in a single layer. Toss chicken with buffalo sauce. Spread evenly over chips. Sprinkle cheese over. Drizzle blue cheese sauce. Put on middle rack of oven for about 10 minutes, until cheese is melted. Add toppings (celery through avocado), squeeze lime over top. Serve immediately.

Blue Cheese Sauce: Add 1/4 cup milk and 2 tablespoons cream to saucepan over medium heat. Add 4-5 oz. blue cheese to pan, stirring gently until cheese has mostly melted into milk. Add 1/3 cup each mayonnaise and sour cream, stirring until melted into a smooth sauce.