Frank's RedHot Buffalo Chicken Skillet Nachos
By: McCormick Kitchens
Made With:
Nachos in a skillet? Say no more. Loaded with shredded chicken, beans and corn then smothered in Frank's RedHot® and layered with melty cheese, this one dish wonder is a nacho-lover's dream come true.
Nachos in a skillet? Say no more. Loaded with shredded chicken, beans and corn then smothered in Frank's RedHot® and layered with melty cheese, this one dish wonder is a nacho-lover's dream come true.
Key products
Instructions
- MIX chicken, beans, corn and RedHot Sauce in large skillet on medium heat. Cook and stir 3 to 5 minutes until well mixed and heated through. Remove mixture from skillet. Carefully wipe skillet clean with paper towels.
- ARRANGE about half of the tortilla chips in single layer in bottom of skillet. Layer with half of the chicken mixture and sprinkle with half of the cheese. Repeat layers with remaining chips, chicken and cheese.
- COVER; cook on medium-low heat about 5 minutes or until cheese is melted. Serve with desired toppings, such as chopped avocados, chopped tomatoes and sliced green onions. Drizzle with additional RedHot Sauce and dollop with sour cream, if desired.
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