For a fun twist on traditional nachos, layer kettle cooked crinkle-cut potato chips (yes, potato chips!) with Buffalo-style shredded chicken, corn and Monterey Jack. Then, drizzle Frank’s RedHot® Buffalo ‘N BBQ Thick Sauce all over and devour.
1 package (8 ounces) shredded Monterey Jack cheese
2 tablespoons sour cream
Chopped fresh parsley
PREHEAT oven to 400°F. 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.
BAKE 10 minutes or until heated through and cheese is melted. Remove from oven.
DRIZZLE nachos with sour cream and remaining 2 tablespoons of the Sauce. Sprinkle with parsley.