The Country Kitchen: Buffalo Chicken Nacho Bowl

The Country Kitchen: Buffalo Chicken Nacho Bowl

If you have company while on vacation, or to serve those who stop by for a casual visit, here is a tasty Nacho Bowl of ingredients that is sure to please. This is easy to make using rotisserie chicken. And add some of your favorite items, if you like. Your guests will be coming back for more!

Buffalo Chicken Nacho Bowl


2 cups shredded rotisserie chicken
1/4 cup chicken wing sauce
1 16-ounce package tortilla chips
1 15-ounce can black beans, rinsed and drained
1-1 / 2 cups shredded cheddar cheese
Sour cream to cover, after removing from the oven.
1 tablespoon green onion chopped to cover
Also for topping: 1 tablespoon minced jalapeno peppers, if you want it spicy. Otherwise, add 1-2 tablespoons finely chopped mild green, yellow, or red bell pepper.
Note: Other items you may want to add: sliced ​​black olives, diced tomatoes, or small pieces of avocado


1. Preheat the oven to 425 degrees.
2. Combine chicken and chicken wing sauce in medium bowl.
3. Place 1-1 / 2 cups chopped or broken tortilla chips in bottom of bowl.
4. Spread fries with a layer of Buffalo Chicken Mix, Black Beans, and Cheese. Layer everything once more in the same order.
5. Bake in preheated oven until cheese is melted, 10 to 15 minutes. Cover the nachos with aluminum foil if the tops are browning too much.
6. Remove from the oven; Top the nachos with sour cream, bell peppers, and green onion.
7. Use tortilla chips to scoop ingredients from bowl, or pour over small flour or corn tortillas that have been heated in foil in the oven for 5 minutes or so.

Questions for the cook

SD from Georgetown asks:

Q: My sister told me that at a friend’s house for Thanksgiving, they were served plum pudding with what was called “hard sauce.” It was a delicious dessert, but I didn’t ask my host how to make hard sauce. Can you help?

A: Hard sauce is the traditional accompaniment to the festive English dessert of plum pudding. It is made by whisking real butter, sugar, and usually vanilla flavoring together until very smooth and creamy. Sometimes brandy or rum is substituted for vanilla. The mixture is refrigerated until “hard” (the texture of butter).

A helpful hint

A suggestion from MG of Kelsey:
If you’re cooking just for one or two, you may not be able to use a whole bag of potatoes before they start to sprout. When I think it’s time to spend them, I make a big batch of mashed potatoes and freeze them in individual servings. They are a quick addition to any meal without wasting potatoes.

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