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Nachos with chicken and buffalo saucetopcook.tomathouse.comPreparation:Buffalo sauce: Combine 1 tablespoon of vegetable oil with 4 tablespoons (60 g) of butter. Add 1 minced jalapeño pepper and 1 tablespoon of minced garlic. Melt the butter in a saucepan over medium heat, then cook the ingredients for 2 minutes. Combine 3/4 cup hot sauce (such as Frank's RedHot), 1/2 cup chicken broth, and 1/2 tablespoon each lime juice and natural vinegar; bring the sauce to a simmer. Season with salt and pepper. Cover and keep warm.Spicy chicken: Combine 2 teaspoons of paprika, 1 teaspoon each of cayenne pepper, celery salt, coarse salt, and 1/2 teaspoon of black pepper. Cut 500 g of chicken breast fillet into strips. Toss with 1/4 cup of buffalo sauce and place on a rack set over a baking sheet. Sprinkle with the paprika mixture. Bake the meat at 175°C until cooked through, 20-25 minutes. Let cool, then slice. Thin Lavash Chips: Heat vegetable oil in a large saucepan to 175°C. Cut 8 lavash into pieces. Fry them in batches until golden brown, 1 to 2 minutes. Drain on paper towels; season with salt to taste. Blue cheese topping: In a saucepan, melt 1/2 cup blue cheese with 1/2 cup milk over medium heat; pour into a bowl. Add another 1/4 cup blue cheese and 1/4 cup each sour cream and mayonnaise, and stir to combine; add 2 tablespoons chopped chives and season with salt and pepper. Make nachos with spicy chicken, buffalo sauce, pita chips and blue cheese topping: Place half the pita chips in a large baking dish. Top with half the chicken, Buffalo sauce, and blue cheese topping. Sprinkle with 1/2 cup shredded mozzarella cheese. Repeat the layer of pita chips, chicken, Buffalo sauce, and blue cheese; sprinkle with 1.5 cups mozzarella. Bake at 350°F (175°C) until the cheese is melted and the pita chips have absorbed the sauce, 5 to 10 minutes. Top nachos with chopped celery, radishes and pickled jalapeños. Ingredients: |