Layered Baked Buffalo Chicken Nachos.

If you follow our What We Ate page, then you know that last week Mr. How Sweet and I had buffalo chicken sandwiches for dinner one night.

This was a repeat offender, as it was the meal that Mr. How Sweet made for me one Friday night after declaring he wanted to cook dinner. Which never happens… ever. Unless it is ground turkey or eggs.

Along with this meal comes a homemade blue cheese dressing and a butter + buffalo wing sauce mix. Last time we made it, I put it on everything I could get my hands on, including grilled cheese.

One day last week, I started thinking how delicious the blue cheese dressing and buffalo sauce would be on crispy chips with melted cheese. So I made a snack.

Four days in a row. Until both the blue cheese dressing and buffalo wing sauce were gone.

The combination was so delicious! I couldn’t wait to make it for Mr. How Sweet, but knew the dish wouldn’t fly unless I used chicken. We had some left over from the chicken we roasted, so you can surely say that this is one hodgepodge of a dish.

Don’t feel compelled to follow the recipe, but I have included one as usual. I urge you to just throw a bunch of chicken, cheeses, buffalo sauce, and scallions on a plate and go to town.

This time around I baked my tortilla chips, because I think I ate my yearly quota of Tostitos by Friday. The baked ones are incredible and make the perfect vehicle for shoveling cheese, chicken and buffalo wing sauce into your mouth. They aren’t necessary of course.

And I added some avocado on top for a creamy and cooling factor. I also felt like spending my entire life savings on a bruised avocado that was on it’s last leg. Some women have issues with “saving” men. I have issues with saving food.

Baked Layered Buffalo Chicken Nachos

8 whole wheat tortillas

4-5 ounces of shredded chicken

1 1/2 cups sharp cheddar cheese

1- 2 ounces crumbled gorgonzola

1/4 cup buffalo wing sauce (or more)

1/4 cup chopped scallions

avocado for garnish

olive oil for spritzing

Preheat the oven to 450.

Cut the tortillas into wedges and spritz with olive oil then sprinkle with sea salt and pepper. Bake for 10 minutes or until golden brown. (You can also skip this step and use tortilla chips.) Once finished, add a layer to the bottom of a baking dish, then top with chicken, cheese, buffalo wing sauce and your other toppings. Continue layering until chips and ingredients are gone. Bake for 5-10 minutes, until cheese melts. Drizzle additional wing sauce over top and garnish with more scallions and avocado.

I’m full.