MAKES 8 SERVINGS
Start to finish: 30 minutes
1/2 cup Frank’s RedHot Sauce (original)
1/4 cup barbecue sauce
1/4 cup butter
2-pound rotisserie chicken
71/2 ounces tortilla chips
8 ounces grated Cheddar cheese
8 ounces Mexican-style shredded cheese
1/2 cup crumbled blue cheese
3.8-ounce can sliced black olives
1 bunch scallions, sliced
Salsa, to serve
Sour cream, to serve
Heat the oven to 400 degrees. Line a rimmed baking sheet with foil and coat with cooking spray.
To make the buffalo sauce, in a medium saucepan over medium heat, combine the RedHot sauce, barbecue sauce and butter. Heat, stirring, until the butter is melted and thoroughly blended. Set aside.
Remove all of the meat from the chicken, cut into bite-sized pieces and place in a large bowl. Pour the buffalo sauce over the chicken, then toss well to coat. Set aside.
Spread the tortilla chips in an even layer over the prepared baking sheet. Sprinkle the Cheddar cheese evenly over the chips. Using tongs or a fork, spread the chicken evenly over the cheese and chips.
In a small bowl, toss together the Mexican-style cheese and the blue cheese, then sprinkle evenly over the chicken. Top with the olives and scallions. Bake for 10 to 15 minutes, or until the cheese is melted and just starting to brown. Serve with salsa and sour cream.
J. M. Hirsch, AP