Enjoy all the flavours of Buffalo chicken in this nacho recipe for spicy Buffalo nachos with tons of cheddar and blue cheese, hot peppers and a Buffalo sour cream.
I always find January and February to be a challenging duo. It’s kind of hard to feel your best when it’s so dark/cold and everyone is hibernating inside. Especially because I’m the kind of person who loves to be around people, even more so as I’ve gotten older. But here’s one thing that will make your day infinitely better: a big plate of nachos for brunch.
As much as I want to hibernate inside, I try to be out and about doing things during this time of year. I’ll probably say yes to 90% of opportunities for food/drinks/activities.
Case in point, the Super Bowl, which is totally not my thing at all. I think I’ve watched one or two games of football in my entire life. But, something to do on a Sunday in February? Sign me up, I’ll bring the Buffalo nachos.
For this nacho recipe, I took all of my favourite Buffalo chicken flavours and created this vegetarian nacho recipe. It uses both cheddar and blue cheeses and the Buffalo flavour comes through in the sour cream-hot sauce that gets drizzled on as soon as they come out of the oven. It’s such an easy recipe, but trust me, people will love it, and it definitely has a bit of a kick to it.
The trick to making nachos is adding more cheese than you think. When I was making these, I literally asked a couple of my friends if this was too much cheese. Turns out, it wasn’t. Forget the microwave, nachos need to be made in the oven, cooked at 350F for 15-20 minutes or until the cheese is melted.
I like to serve mine with salsa on the side that way you can choose if you want to dip the chips in the salsa, I found that they didn’t really need it, but for people who like salsa and a little extra tang and acidity, it’s the perfect option.
Let me know if you give these spicy Buffalo nachos a try in the comments below.