Prep Time::20 mins
Cook Time::10 mins
Total Time::30 mins
Servings::8
Ingredients
cooking spray
¾ cup blue cheese salad dressing, divided
½ cup cayenne pepper sauce (such as Frank's® RedHot®)
2 tablespoons butter, melted
2 cups shredded cooked chicken
1 (13 ounce) package restaurant-style white corn tortilla chips (such as Tostitos®)
1 large tomato, seeded and chopped
½ cup sliced black olives
⅓ cup diced red onion
¼ cup pickled jalapeno pepper slices
4 ounces precooked bacon, crumbled
1 ½ cups shredded Mexican cheese blend
1 cup shredded Monterey Jack cheese
1 tablespoon chopped fresh cilantro
Directions
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.
SoupLovingNicole