Glorious Nachos. A Buffalicious Recipe.

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Been a ton of serious-minded posts lately, and I’d like to make up for that by admitting something shameful.

I have a love affair with nachos. GOOD nachos. And, I have found the perfect summer recipe. Cheese in a can is an abomination, a thing to be feared. Powder? UNNATURAL. You truly need to have the right cheese, REAL cheese, and fresh vegetables in order to get your nacho on. Chips must not be soggy or over-salted, either.

(You can see I’ve put a lot of thought into this. Hee.)

With that, comes a summer recipe I’ve created, a concoction of flavors so ridiculously mouth-watering that I could have this for dinner several days straight. I give you…

BUFFALICIOUS NACHOS

White or Blue Corn Tortilla Chips
1 pound chicken breasts
Romaine lettuce (strips)
1/4 c. Buffalo Sauce
Blue Cheese
Carrots (Shavings)
Celery Pieces (small)
Blue Cheese Dressing

Cut chicken up into small pieces and grill. Add buffalo sauce and, while that’s heating up, continue separating the chicken into smaller pieces. You want enough buffalo sauce to coat the chicken, but not so much it’s drowning in it.

On a plate add nachos, then your lettuce. Then drizzle blue cheese dressing across the entire plate. After that, then add the chicken. Sprinkle with your carrot shavings, celery pieces, and blue cheese crumbles. Enjoy!


July 12, 2013
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