Combine 2 classic Super Bowl dishes
Super Bowl party food is supposed to be indulgently heavy and satisfying. It should be rich and savory and totally over the top.
So to satisfy all of those criteria, we created a mega mashup that draws on two classic party foods — Buffalo chicken wings and nachos.
To keep things as easy as possible, I start with the meat from a rotisserie chicken. But if you’d prefer to grill or roast your own, have at it.
Buffalo chicken nachos
Start to finish: 30 minutes
1/2 cup Frank’s RedHot Sauce (original)
1/4 cup barbecue sauce
1/4 cup butter
2-pound rotisserie chicken
7 1/2 ounces tortilla chips
8 ounces grated cheddar cheese
8 ounces Mexican-style shredded cheese
1/2 cup crumbled blue cheese
3.8-ounce can sliced black olives
1 bunch scallions, sliced
Salsa, to serve
Sour cream, to serve
Heat the oven to 400 F. Line a rimmed baking sheet with foil and coat with cooking spray.
To make the Buffalo sauce, in a medium saucepan over medium heat, combine the RedHot sauce, barbecue sauce and butter. Heat, stirring, until the butter is melted and thoroughly blended. Set aside.
Remove all of the meat from the chicken, cut into bite-sized pieces and place in a large bowl. Pour the Buffalo sauce over the chicken, then toss well to coat. Set aside.
Spread the tortilla chips in an even layer over the prepared baking sheet. Sprinkle the cheddar cheese evenly over the chips. Using tongs or a fork, spread the chicken evenly over the cheese and chips.
In a small bowl, toss together the Mexican-style cheese and the blue cheese, then sprinkle evenly over the chicken. Top with the olives and scallions. Bake for 10 to 15 minutes, or until the cheese is melted and just starting to brown. Serve with salsa and sour cream.
Nutrition information per serving: 710 calories; 400 calories from fat (56 percent of total calories); 45 g fat (21 g saturated; 1 g trans fats); 190 mg cholesterol; 27 g carbohydrate; 3 g fiber; 4 g sugar; 51 g protein; 1560 mg sodium.