Makes

12

Servings

Prep Time

10

Minutes

Cook time

10

Minutes

Ingredients

  • 1 pkg (about 220g) kettle cooked crinkle-cut potato chips
  • 3 cups (750 ml) shredded cooked chicken
  • 1/2 cup (125 ml) plus 2 tablespoons (30ml) FRANK'S RedHot® Buffalo 'N BBQ Thick Sauce
  • 1 can (341 mg) corn, drained
  • 1/4 cup (60 ml) finely chopped red onion
  • 1 pkg (320 g) shredded Monterey Jack cheese
  • 2 tbsps (30 ml) sour cream
  • Chopped fresh parsley

directions

  1. PREHEAT oven to 400°F (200°C). Line large shallow baking sheet with foil and spray with no stick cooking spray. Spread chips evenly on pan. Mix chicken and Thick Sauce. Layer chicken over chips. Sprinkle with corn and red onions. Top evenly with cheese.
  2. BAKE 10 minutes or until heated through and cheese is melted. Remove from oven.
  3. DRIZZLE nachos with sour cream and remaining 2 tablespoons of the Sauce. Sprinkle with parsley.

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