- cooking spray
- 3/4 cup blue cheese salad dressing, divided
- 1/2 cup cayenne pepper sauce (such as Frank's® RedHot®)
- 2 tablespoons butter, melted
- 2 cups shredded cooked chicken
- 1 (13 ounce) package restaurant-style white corn tortilla chips (such as Tostitos®)
- 1 large tomato, seeded and chopped
- 1/2 cup sliced black olives
- 1/3 cup diced red onion
- 1/4 cup pickled jalapeno pepper slices
- 4 ounces precooked bacon, crumbled
- 1 1/2 cups shredded Mexican cheese blend
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon chopped fresh cilantro
- Preheat oven to 400 degrees F (200 degrees C). Line a large, rimmed baking sheet with aluminum foil and spray with cooking spray.
- Mix about 1/4 cup blue cheese dressing, cayenne pepper sauce, and butter in a bowl until well blended. Add chicken; toss to coat.
- Spread tortilla chips evenly over prepared baking sheet. Sprinkle tomato, olives, onion, and jalapeno peppers over chips. Spread chicken mixture over vegetables and top with crumbled bacon.
- Combine Mexican cheese blend and Monterey Jack cheese in a bowl; sprinkle evenly over chicken and tortilla chip mixture.
- Bake in the preheated oven until cheese is melted and lightly browned, 10 to 15 minutes. Drizzle with remaining 1/2 cup blue cheese dressing and top with cilantro.
05/17/2018
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