Loaded Buffalo Chicken Nachos

Two of my favorite appetizers are buffalo chicken wings and loaded nachos. So it made since for this year’s Superbowl Sunday that I combine them and make the ultimate game day appetizer- Loaded Buffalo Chicken Nachos ! I use crunchy kettle chips and top them with homemade creamy blue cheese sauce, chicken tenders tossed in spicy buffalo sauce, and onions and blue cheese crumbles on top! Serve this messy but good snack to your football foodie friends and family this weekend!

Ingredients:

3-4 fried chicken tenders, cooked
8-10oz bag kettle chips
1/4 cup blue cheese crumbles
2 tbsp green onions, diced
1/4 cup buffalo hot sauce

For the blue cheese sauce:

4 ounces Philadelphia cream cheese, cubed and softened
1/2 cup milk
4 ounce crumbled blue cheese
2 tsp half & half {or sub milk}
2 tsp cornstarch
1/4 tsp garlic powder

Directions:

Combine cream cheese and milk in sauce pan over medium heat and blend together until smooth.
Turn heat to med-low and stir in blue cheese. Mix well.
Mix half & half, cornstarch, and garlic powder in a small bowl.
Pour into cheese mixture and whisk until thickened. Set aside.
Chop up the fried chicken tenders into bite size pieces.
Add to a bowl and pour the buffalo hot sauce on top. Toss to coat.
Add the kettle chips on a large plate or platter.
Pour the blue cheese sauce all over the kettle chips .
Top with the buffalo chicken and any leftover hot sauce.
Finally, sprinkle on chopped green onion and blue cheese crumbles.
Serve right away and enjoy while you watch the big game!

Combine cream cheese and milk in sauce pan over medium heat and blend together until smooth.

Turn heat to med-low and stir in blue cheese. Mix well.

Mix half & half, cornstarch, and garlic powder in a small bowl.
Pour into cheese mixture and whisk until thickened. Set aside.

I use Sweet Baby Ray’s Buffalo Sauce because it has a kick but isn’t too spicy.
I also like Frank’s Red Hot.

Add chopped up fried chicken tenders to a bowl
and pour the buffalo hot sauce on top. Toss to coat.