Ingredients:

  • 2 cups (225g) shredded rotisserie chicken
  • 1/3 cup (80ml) buffalo wing sauce
  • 1 tbsp (14g) melted unsalted butter
  • 1/4 tsp (1.5g) garlic powder
  • 12 oz (340g) thick-cut corn tortilla chips
  • 2 cups (225g) shredded sharp cheddar cheese
  • 2 cups (225g) shredded Monterey Jack cheese
  • 1/2 cup (60g) diced red onion
  • 1/4 cup (15g) sliced fresh jalapeños
  • 2 tbsp (10g) chopped fresh cilantro
  • 1/2 cup (120ml) sour cream
  • 1/4 cup (60ml) blue cheese crumbles

Instructions:

  1. Mix the chicken, buffalo sauce, melted butter, and garlic powder in a medium bowl. Fold with a spatula until the chicken is glossy and evenly coated. Note: Don't over mix or the chicken will break down into mush.
  2. Line your large rimmed baking sheet with parchment paper to prevent sticking.
  3. Spread half of the tortilla chips in an even layer on the pan.
  4. Immediately cover those chips with half of the combined cheddar and Monterey Jack cheeses.
  5. Distribute the buffalo chicken mixture evenly over that cheese layer. Note: Use a spoon to spread it out so you don't get big clumps in one spot.
  6. Add the remaining chips on top, creating a second layer.
  7. Cover the final layer of chips with the remaining shredded cheese.
  8. Bake in your preheated 200°C oven for 8-10 minutes until the cheese is bubbling and starting to brown at the edges.
  9. Remove from the oven and immediately top with red onion, sliced jalapeños, and chopped cilantro.
  10. Finish with a drizzle of sour cream and a sprinkle of blue cheese crumbles.