Time: 15 minutes
Yield: 6 servings
Recipe from my lovely sister in law Mary Erhart
4-5 C tortilla chips (several big handfuls)
2 C shredded Rotisserie chicken
2-3 T Franks Red Hot Wing Buffalo Sauce
2 C cheddar cheese, shredded
1 C celery, chopped
Blue Cheese Salad Dressing (Lighthouse brand works best)
1. Spread several large handfuls of tortilla chips out over a large cookie sheet, and preheat your oven to 350 degrees.
2. Unwrap your rotisserie chicken extraordinaire. Try not to think of what it used to look like when its head was still on. Disturbing, isn't it. No wonder I usually just by frozen chicken breasts. Don't dismay. It's going to taste really great. Shred about 2 cups of the chicken up with a couple of forks.
3. Give thanks for this spicy wing sauce found at grocery stores everywhere. (Ok, maybe not if you live in Siberia. Just wanted to clarify. If you live there, please don't email me telling me you can't find the sauce. Thanks for your cooperation. You are so kind.) Drizzle 2-3 tablespoons of sauce over the top of your chicken. Be careful if you are super sensitive to spicy food. Just use a little if you don't like a lot of heat.
4. Toss it all together, making sure all of the chicken is covered.
5. Sprinkle about 2 cups of shredded cheddar cheese over the top of the tortilla chips. Toss that pretty little pan into the oven and let the cheese get all melted and just a bit bubbly. Watch it close. You don't want it to get overly cooked. Then you'll have dry chips, and crusty cheese. Not a good combination, true?
6. While the chips are busy in the oven, cover the plate of chicken with plastic wrap and microwave it for 2-3 minutes, or until the chicken and sauce are steaming hot. Don't be tempted to put cold chicken on top of the chips hoping it will heat through as the cheese melts. Your cheese will melt faster than the chicken warms, leaving you with cold chicken.
7. Remove the pan of cheesy chips from the oven and carefully spoon the chicken out evenly over the chips.
8. Add the chopped celery.
9. Drizzle a bit of Blue Cheese dressing here and there over the chips and serve while the chicken and cheese are still warm.