Buffalo Chicken Nachos
These buffalo chicken nachos are bursting with flavor — you'll love the combo of crunchy tortilla chips, spicy buffalo chicken, and cool blue cheese dressing. Sharing is optional!
cooking spray
blue cheese salad dressing, divided
¾
cup
cayenne pepper sauce (such as Frank's® RedHot®)
½
cup
butter, melted
2
tablespoons
shredded cooked chicken
2
cups
restaurant-style white corn tortilla chips (such as Tostitos®)
1
(13 ounce) package
tomato, seeded and chopped
1
large
sliced black olives
½
cup
diced red onion
⅓
cup
pickled jalapeno pepper slices
¼
cup
precooked bacon, crumbled
4
ounces
shredded Mexican cheese blend
1 ½
cups
shredded Monterey Jack cheese
1
cup
chopped fresh cilantro
1
tablespoon
 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.
