I’ve never made nachos in my life. So I thought that this week would be a perfect time to whip up a batch and that’s exactly what we’re going to do!
Let’s get cooking!
The ingredients for this week’s Marty Meal are, from left: Spicy wing sauce, Funyuns, rotisserie chicken, Doritos White Cheddar Tortilla Chips, traditional wing sauce and Velveeta Jalapeno cheese slices.
I’ll also be using seasonings from the MBIP World Headquarters Kitchen and Tasting Area.
As always, we’ll begin the meal with a giganzo 24 ounce can of Bud Light. Cheers!
It’s funny, I was going to do barbecue hamburger cheese nachos, then I got to Schnuck’s and saw the rotisserie chicken, I decided to get one of those and switch this dish to Buffalo Chicken Cheese Nachos. This is improv cooking!
This will be an easy dish to prepare and I have high hopes for it!
First we’ll take the meat off of the chicken and put it in the pan.
That yielded a nice supply of chicken!
The chicken is already tasty, but we’ll add some seasonings to it and a dash of French’s Mustard for even more flavor.
Now for the Buffalo Wing flavoring. I got two kinds of sauces, one is a traditional Buffalo wing sauce and the other is a spicy glaze sauce.
We’ll dump both of them over the chicken stir it all up and now we’ll let it simmer on a low heat.
I’m going to let this simmer for an hour to get the chicken really tender and let those flavors all cook up in the chicken meat.
Till then, we can watch a dark screen for an hour!
An Hour Of Blackness!
An Hour Later…
Wow, this chicken is so tasty and tender! All those flavors and seasonings have come together and I could just eat it out of the pot!
But we need to make nachos, so it’s onwards and upwards we go!
For the base of the nachos, I got Doritos White Cheddar Tortilla Chips.
I lined a cake pan with them, then put them under the broiler to make them crispy. You want to keep your eye on them, because this only takes about a minute and you don’t want to burn them.
Then I took them out and topped them with the Velveeta Jalapeno slices and put them back under the broiler.
Again, it only took about a minute to melt the cheese.
Now we add a layer of the chicken, more Velveeta slices and we’ll pop that back under the broiler to melt the top layer of cheese.
Then to top it all off, I crunched up a bag of Funyuns and put a layer on the top of the nachos.
Funyuns = awesome!
Wow, these are a taste sensation, if I do say so myself and I just did, so there!
The chips stayed crunchy and the chicken is loaded with spicy flavor. The Velveeta slices add a nice rich creamy texture and the Funyuns are…well…awesome!
Now for this week’s accompanying photo.
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