Buffalo Chicken Sheet-pan Nachos

CLICK DESCRIPTION FOR FULL RECIPE
Buffalo Chicken Nachos
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yields: 6 - 10 servings
Ingredients:
2 cups shredded rotisserie chicken (Deli)
1 (10 ounce) can diced tomatoes with green chilies, drained (Aisle 4)
½ cup buffalo sauce (Aisle 3)
½ bag tortilla chips (Aisle 13)
8 ounces monterey jack cheese, shredded (Dairy)
8 ounces pepper jack cheese, shredded (Dairy)
1 jalapeño, sliced (Produce)
2 ounces crumbled blue cheese, for serving (Deli)
Sliced scallions, for serving (Produce)
Chopped cilantro, for serving (Produce)
Directions:
Preheat oven to 350 degrees. Line a baking sheet with foil and set aside.
In a large bowl, combine the shredded chicken, diced tomatoes with chilies, and buffalo sauce.
Spray the prepared pan with cooking spray and add a generous layer of tortilla chips to the pan. Cover the chips with half of the pepper jack cheese and half of the monterey jack cheese. Add the buffalo chicken, sliced jalapeños (if using), and top with the remaining shredded cheese.
Bake nachos in a preheated oven for 15 - 20 minutes, or until cheese is melted.
Remove from oven and top with blue cheese crumbles, sliced scallions, and fresh cilantro. Enjoy immediately.