Ingredients
- 3 cups Chicken broth
- 1 tbsp Tomato paste
- 2 tsp Paprika
- 2 tsp Garlic powder
- 3/4 pound Chicken breast boneless skinless
- 8 oz Tortilla chips
- 1.5 cups Monterey jack cheese
- 1/2 cup Crumbled blue cheese
- 1/4 cup Buffalo wing sauce or more as needed
- 4 tbsp Blue Cheese Dressing substitute ranch if desired
- 2 cups Romaine lettuce shredded
- 1 cup Tomato diced
- 4 tbsp Scallions chopped
- 12 sticks Celery cut into 2 inch sticks
- 12 Baby carrots
Instructions
- Bring the broth, tomato paste, paprika, garlic powder, salt and pepper to a simmer in a pot. Stir well to make sure everything is combined. Add the chicken to the pot and simmer to an internal temperature of 160 degrees using a thermometer. Once cooked, remove the chicken from the pot and using 2 forks pulling in opposite directions shred it apart. Add the shredded chicken back to the pot to infuse more flavor into the chicken. Season to taste with salt and pepper.
- Preheat the oven to 350 degrees.
- On a foil lined baking sheet, place a thin layer of chips in a round pile (individual portion) and top with a little Monterey jack cheese, then place another thin layer of chips on top followed by more Monterey jack. Repeat for more portions, space out each individual portion. Bake in the oven until the cheese is melted.
- Then place on a plate. Remove the chicken from the pot using a slotted spoon and place on the chips. Top with blue cheese. Drizzle with buffalo sauce and blue cheese dressing (or serve it on the side if desired). Top with lettuce and tomato. Garnish with scallions.
- Serve with carrot and celery sticks.
Nutrition
Calories: 669kcal | Carbohydrates: 50g | Protein: 40g | Fat: 35g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 2203mg | Potassium: 1283mg | Fiber: 8g | Sugar: 7g | Vitamin A: 8132IU | Vitamin C: 26mg | Calcium: 610mg | Iron: 4mg
Buffalo Nachos
Ingredients
- 3 cups Chicken broth
- 1 tbsp Tomato paste
- 2 tsp Paprika
- 2 tsp Garlic powder
- 3/4 pound Chicken breast boneless skinless
- 8 oz Tortilla chips
- 1.5 cups Monterey jack cheese
- 1/2 cup Crumbled blue cheese
- 1/4 cup Buffalo wing sauce or more as needed
- 4 tbsp Blue Cheese Dressing substitute ranch if desired
- 2 cups Romaine lettuce shredded
- 1 cup Tomato diced
- 4 tbsp Scallions chopped
- 12 sticks Celery cut into 2 inch sticks
- 12 Baby carrots
Instructions
- Bring the broth, tomato paste, paprika, garlic powder, salt and pepper to a simmer in a pot. Stir well to make sure everything is combined. Add the chicken to the pot and simmer to an internal temperature of 160 degrees using a thermometer. Once cooked, remove the chicken from the pot and using 2 forks pulling in opposite directions shred it apart. Add the shredded chicken back to the pot to infuse more flavor into the chicken. Season to taste with salt and pepper.
- Preheat the oven to 350 degrees.
- On a foil lined baking sheet, place a thin layer of chips in a round pile (individual portion) and top with a little Monterey jack cheese, then place another thin layer of chips on top followed by more Monterey jack. Repeat for more portions, space out each individual portion. Bake in the oven until the cheese is melted.
- Then place on a plate. Remove the chicken from the pot using a slotted spoon and place on the chips. Top with blue cheese. Drizzle with buffalo sauce and blue cheese dressing (or serve it on the side if desired). Top with lettuce and tomato. Garnish with scallions.
- Serve with carrot and celery sticks.
Nutrition
Calories: 669kcalCarbohydrates: 50gProtein: 40gFat: 35gSaturated Fat: 14gTrans Fat: 1gCholesterol: 105mgSodium: 2203mgPotassium: 1283mgFiber: 8gSugar: 7gVitamin A: 8132IUVitamin C: 26mgCalcium: 610mgIron: 4mg
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