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Buffalo Chicken and Brussels Sprouts Nachos
Servings: 6
Prep Time: 15 MINS
Cook Time: 45 MINS
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Ingredients
| 1 1/2 lbs. | RANGER® Free Range Boneless Skinless Chicken Breasts |
| 1 tbsp. | olive oil |
| kosher salt | |
| freshly ground black pepper | |
| 1 cup | cayenne pepper hot sauce |
| 3 tbsp. | unsalted butter, melted |
| 3 tbsp. | honey |
| 1/2 | lime, juiced |
| 3 cloves | garlic, minced |
| 13-16 oz. | tortilla chips |
| 2 lbs. | brussels sprouts, trimmed and thinly sliced or shredded |
| 2 cups | shredded sharp while cheddar cheese |
| 1/2 cup | ranch dressing |
| 1/2 cup | cooked and crumbled bacon |
| Sliced scallions and fresh cilantro, for serving |
Directions
| Step 1 |
| Preheat oven to 400°F. Coat large baking dish with non-stick cooking spray. Pat chicken dry with paper towels and place in single layer in prepared baking dish. Drizzle with olive oil and season with salt and pepper. |
| Step 2 |
| Whisk together hot sauce, butter, honey, lime juice and garlic. Taste and adjust seasonings to spice preference. Pour 1 cup of sauce over chicken and reserve remaining sauce for nachos. Loosely cover baking dish with foil and bake 20 minutes. Remove foil and bake additional 10-12 minutes, until cooked through to internal temperature of 170°. Remove from oven and let cool slightly. |
| Step 3 |
| Line rimmed baking sheet with parchment paper. Spread chips into even layer. Top chips with shredded brussels sprouts. Shred chicken in baking dish with two forks. Toss shredded chicken with remaining buffalo sauce and scatter over brussels sprouts. Top chicken with shredded cheese and bake 12-15 minutes until cheese is melted and toppings start to brown. |
| Step 4 |
| Remove from oven and drizzle with ranch dressing. Top with crumbled bacon, sliced scallions and cilantro. |
