Ingredients

• cooking spray
• 0.75 cups blue cheese salad dressing , divided
• 0.5 cups cayenne pepper sauce , such as Frank's® RedHot®
• 2 tablespoons butter , melted
• 2 cups shredded cooked chicken
• 1 , 13 ounce
• 1 large tomato , seeded and chopped
• 0.5 cups sliced black olives
• 0.33 cups diced red onion
• 0.25 cups pickled jalapeno pepper slices
• 4 ounces precooked bacon , crumbled
• 1.5 cups shredded Mexican cheese blend
• 1 cup shredded Monterey Jack cheese
• 1 tablespoon chopped fresh cilantro

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a large, rimmed baking sheet with aluminum foil and spray with cooking spray.
2. 2 Combine 1/4 cup blue cheese dressing, cayenne pepper sauce, and melted butter in a bowl until well blended. Add chicken and toss to coat.
3. 3 Spread tortilla chips evenly over the prepared baking sheet. Sprinkle tomato, olives, onion, and jalapeño peppers over chips. Spread chicken mixture over vegetables and top with crumbled bacon.
4. 4 Mix both cheeses together in a bowl; sprinkle mixture evenly over chicken mixture.
5. 5 Bake in the preheated oven until cheese is melted and lightly browned, 10 to 15 minutes.
6. 6 Remove from the oven. Drizzle remaining 1/2 cup blue cheese dressing over nachos and garnish with cilantro.

Nutrition per serving