Buffalo Chicken Nachos

Inspired by the U.S. National Buffalo Wing Eating Championship

Bold, spicy flavor piled high on a sheet pan and ready to share.

YIELD: 6 servings | PREP TIME: 30 min | COOK TIME: ~25 min | TOTAL TIME: ~55 min

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INGREDIENTS:

• 2 T Vegetable oil, divided

• 1 medium White onion, diced

• 1 ½ lbs Boneless, skinless chicken thighs

• 1 ¾ c Buffalo sauce

• 1 large bag Tortilla chips

• 1 c Monterey Jack cheese, shredded

• 1 c Mild cheddar cheese, shredded

• 1 – 2.25 oz canSliced black olives, drained well

• ¼ c Sour cream

• ¼ c Tomatoes, diced

• 1 Avocado, diced

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INSTRUCTIONS:

1. Heat 1 T of vegetable oil in a large skillet over medium-high heat. Add the diced onion and sauté until softened, about 5 minutes. Transfer to a bowl and set aside.

2. Heat the remaining 1 T of oil in the same skillet over medium-high heat. Add the chicken thighs and cook until beginning to brown on all sides, about 5 minutes. Pour in the buffalo sauce and bring to a boil. Cover and cook until the chicken is cooked through, about 15 minutes.

3. Using a slotted spoon, transfer the chicken to a bowl and let cool enough to handle. Shred the chicken using two forks. Reserve the buffalo sauce remaining in the skillet.

4. Return the shredded chicken and sautéed onions to the skillet with the reserved buffalo sauce. Toss well until everything is evenly coated. Set aside.

5. Preheat the oven broiler to low. Spread the tortilla chips in an even layer across a large sheet pan. Spoon the buffalo chicken mixture evenly over the chips. Sprinkle both cheeses over the top, then scatter the drained olives over the cheese.

6. Broil for 5 minutes, until the cheese is fully melted and just starting to bubble. Watch closely — broilers work fast and the difference between melted and burnt is about 60 seconds.

7. Remove from the oven. Drizzle sour cream over the top and finish with diced tomatoes and avocado. Serve immediately straight from the pan.

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NOTES:

• The inspiration: Mary knows a thing or two about competitive eating! These nachos carry that same bold, go-big energy.

• Shortcut: Rotisserie chicken works great here. Skip Steps 1–4, shred the chicken, toss with buffalo sauce, and pick up from Step 5. Dinner in 20 minutes.

• Heat level: Buffalo sauce varies a lot by brand. Taste before you pour — if it's very hot, start with 1 ¼ c and add more to taste.

• Chip tip: Use thicker tortilla chips — they hold up better under all the toppings without going soggy.

• Serve immediately: Nachos wait for no one. Get them to the table right out of the oven before the chips soften.