Layered Buffalo Chicken Nachos

Here's a tasty one to serve 'em tonight during the Seahawks game:
(yields 4-6 for dinner or 8-10 as an appetizer)

For the nachos:
3 T butter*, divided
1 cup Frank's Hot Sauce
2&1/2 cups rotisserie* shredded chicken
3 T. all-purpose flour
1 cup 2% * milk
4 oz. Monterey or Pepper Jack* cheese
4 oz. sharp cheddar
4 oz. creamy gorgonzola or mild creamy blue cheese, crumbled, divided
12 oz. your favorite tortilla chips (I like lime*)

For serving:
Diced avocado
Chopped fresh chives or scallions
Chopped fresh cilantro*
Extra hot sauce

Preheat oven to 450. In a med. skillet over med.-high heat, warm 2 T. butter and the hot sauce together. Reduce the heat to med.-low, and stir in the shredded chicken, tossing to coat. Keep the pan over low heat while you make the cheese sauce. In a med. saucepan over med. heat, melt the remaining 1 T. butter. Whisk in the flour until no lumps remain and cook, stirring constantly for about 30 secs. Gradually whisk in the milk until no lumps remain. Cook, stirring frequently, until the mixture starts to bubble and thicken, about 3-4 mins. Remove the saucepan from the heat and gradually stir in all of the Jack and cheddar cheeses and half of the gorgonzola/blue cheese until all of the cheese has melted. Spread half of the tortilla chips out on a heavy-duty baking sheet. Spoon half of the sauce over the tortilla chips and then half of the chicken. Repeat with a second layer of chips and the rest of the sauce and chicken. Dollop the remaining gorgonzola/blue cheese over the nachos. Bake for 10 mins., until everything is bubbly and hot. After baking, toss on some avocado, chives, cilantro, and sprinkle on extra hot sauce, if desired. Serve with lots of napkins and a smile!!

"Before you assume, learn the facts.
 Before you judge, understand why
 Before you hurt someone, feel
 Before you speak, think"

Have FUN today. Go Hawks!!

Love,

MM