| Easy | Gluten Free
Buffalo Chick’n Nachos
INGREDIENTS
- 8 cups (260g) tortilla chips
- 1/2 cup Follow Your Heart Dairy-Free Bleu Cheese Style Dressing
- 1/2 cup Follow Your Heart Dairy-Free Bleu Cheese Style Crumbles
- 1/2 cup sliced green onions
Buffalo Chick’n
- 8 oz. (About 2 1/2 cups) vegan chicken*
- 1/4 cup vegan buffalo sauce
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- Salt & pepper to taste
Dairy-Free Cheese Sauce
- 1 bag of Follow Your Heart Dairy-Free Cheddar Style Shreds
- 1/4 cup vegan buffalo sauce
- 1/2 cup unsweetened plant-milk
- Salt & pepper to taste
*Vegan Chicken can be store-bought, or you can use chickpeas, seitan, tofu, etc
INSTRUCTIONS
Buffalo Chick’n
- In a skillet over medium heat, cook the vegan chicken until slightly browned and cooked through. Season with all the seasonings, add the buffalo sauce, and stir to coat. Taste and adjust if needed. Keep warm on low.
Dairy-Free Cheese Sauce
- Add the unsweetened plant milk and buffalo sauce to a saucepan. Stir to combine over medium heat. Once it starts to bubble, add in the vegan dairy-free cheddar shreds and whisk until melted. Taste and adjust for seasoning.
Nachos
- In a quarter sheet, or large plate, arrange 1/3 of the chips. Pour over 1/3 of the diary-free cheese sauce, and add 1/3 of the buffalo chicken, distributing as equally as you can. Then pour over 1/3 of the dairy-free bleu cheese dressing and dairy-free bleu cheese crumbles, along with 1/3 of the green onions. Repeat this process 2 more times to layer the nachos 3 times. Serve immediately and enjoy!
