Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1/4 cup (60ml) Buffalo wing sauce (Frank's RedHot)
  • 2 tablespoons (30ml) olive oil
  • 1 teaspoon (5ml) garlic powder
  • 1/2 teaspoon (2.5ml) onion powder
  • Salt and freshly ground black pepper to taste
  • 1 large bag (approx. 12 oz / 340g) tortilla chips
  • 2 cups (225g) shredded cheddar cheese
  • 1/2 cup (55g) crumbled blue cheese
  • 1/2 cup (120ml) ranch dressing (or blue cheese dressing)
  • 1/4 cup (60ml) chopped green onions
  • 1/4 cup (60ml) pickled jalapeno slices
  • Optional: Diced avocado, sour cream, chopped cilantro

Instructions:

  1. Combine chicken with buffalo sauce, olive oil, garlic powder, onion powder, salt, and pepper in a bowl. Let marinate for at least 15 minutes (or up to 2 hours in the fridge).
  2. Preheat grill to medium-high heat (around 375-400°F / 190-205°C).
  3. Grill chicken breasts for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).
  4. Remove chicken from grill and let rest for 5 minutes. Shred with two forks.
  5. Spread tortilla chips in a single layer in the cast iron skillet or aluminum pan. Top with shredded cheddar cheese.
  6. Evenly distribute shredded buffalo chicken over the cheese.
  7. Place the skillet/pan on the grill, close the lid, and grill for 5-7 minutes, or until the cheese is melted and bubbly. Watch carefully to prevent burning!
  8. Remove from grill and immediately top with blue cheese crumbles, ranch dressing (or blue cheese dressing), green onions, and jalapenos.
  9. Serve hot, with optional toppings like diced avocado, sour cream, and cilantro.