Buffalo Chicken Nachos

Want to know something weird? My knee squishes in to look like an earthworm.

Wait. That's not what I wanted to tell you. It's this: Up until a few weeks ago, buffalo wings/ sauce had never graced my palate. Maybe it's because my family seems to favor spinach-artichoke dip over wings as an appetizer. Or maybe it's because they resemble mini chicken construction cones.

Then I sampled a .025 inch of buffalo chicken sandwich at the mall. Then I bought and devoured the whole sub. And now I can't. stop. craving. everything. buffalo.

I'll tell you, it's much better than that prehistoric woolly mammoth craving I was experiencing earlier.

Buffalo Chicken Nachos    Serves: 1
Handful of tortilla chips
2 chicken tenderloins OR 1 small chicken breast
1 T. buffalo wing sauce
1/3 cup grated cheddar cheese
2 T. blue cheese crumbles
1 green onion, sliced
Sour cream
1.) Preheat oven to 350 degrees.
2.) Fill a small pot halfway with water. Bring to a boil, add the chicken, then lower the heat to a simmer. Cook for 7-8 minutes, or until the chicken reaches 165 degrees. Remove to a bowl and shred with two forks. Pour in the wing sauce and set aside.
3.) In a small casserole dish (or oven-safe plate), add half the tortilla chips. Top with half of the shredded chicken, half of the cheddar, and half of the blue cheese. Scatter the other half of the chips on top. Layer on the remaining chicken, cheddar, and blue cheese.
4.) Bake for 10 minutes, or until cheese melts and chicken is heated through. Top with the sliced green onion and a dollop of sour cream.