Buffalo Chicken Irish Nachos
Crispy garlic potato slices loaded with homemade buffalo chicken, cheddar, bleu cheese, cilantro, and green onions. It's so perfect for Friday nights or game days!
Servings: 4
Ingredients
Potatoes
- 2 pounds russet potatoes, scrubbed and sliced into 1/8-inch rounds
- 3 tablespoons vegetable oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
Buffalo Chicken
- 1 1/2 cups cooked, shredded chicken
- 1/4 cup unsalted butter
- 1/4 cup cayenne pepper hot sauce (such as Frank's)
- 1/2 teaspoon garlic powder
Toppings
- 1 cup shredded cheddar
- 1/4 cup blue cheese crumbles
- 1/4 cup sliced green onion
- 2 tablespoons chopped cilantro
Directions
Potatoes
- Preheat oven to 425 degrees.Toss sliced potatoes in a large bowl with with oil, salt, pepper, and garlic powder. Spread into a single layer on a large sheet pan and roast for 30 minutes. Flip with a metal spatula and roast 15 minutes more, until potatoes are cooked through and begin to crisp.
Buffalo Chicken
- While the potatoes roast, melt the butter in a saucepan over low heat. Stir in the hot sauce and garlic powder. Add the shredded chicken and toss to coat. Continue cooking over low heat - stirring occasionally - until the chicken is heated through.
Toppings
- Spread the buffalo chicken over the potatoes and sprinkle with the cheddar and blue cheese. Place under the broiler for 2-3 minutes, until cheese is melted. Sprinkle with green onions and cilantro. Serve immediately.
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