Hubby also LIVES for nachos, and we both live for buffalo-sauced anything. So after quite a few tries, we developed this recipe - easy, fun, and good for leftovers! Ultimate comfort food!
(In honor of SuperBowl Sunday, which I could care less about ;)
2-3 boneless chicken breasts
A mix of great spices (red pepper flakes, garlic & onion powder, salt, pepper)
1/2 to 3/4 C chopped onion
1/2 to 2/4 C chopped green pepper (red, too, if you've got it)
1 box of elbow macaroni (unless it's a big box, like from Aldi's - then half of it)
1/2 packet of taco seasoning
1/2 C (or more) Buffalo wing sauce (Louisiana hot sauce is fine, too - but less orange!)
1 C delicious cheese (I use whatever I have: mild/sharp cheddar, colby/jack, taco... a mixture is even better)
1 jar of queso dip
Doritos or tortilla chips (the crushed ones from the bottom of the bag are perfect)
1. Cook the macaroni according the box directions.
2. Cut chicken into 1-inch pieces. Heat a few T's of canola oil in a medium-sized skillet. After the oil is warm, put the chicken in. Sprinkle liberally w/all the spices, except the red pepper - go fairly easy on those. Cook on one side, then turn, and season that side. Cook until browned. Add a few T's of buffalo sauce, and cook until the sauce has absorbed into the chicken. Put in a large mixing bowl.
3. In the same pan w/a little more oil, cook the onions and peppers until any extra moisture is gone, and some of them have browned a little bit. Add to the chicken.
4. When macaroni is done, drain/blanch/let cool off a bit in a colander. Add it to the mixing bowl.
5. Mix the remaining ingredients in, minus the chips and some of the grated cheese. Spread the mix in a lightly greased 9x13 pan. Sprinkle w/remaining cheese, and crushed chips. (You can crush more if you need more.
6. Bake, uncovered, in a 375-degree oven until all cheese is melted. Let cool a bit, and serve!
+
=