Nashville Hot Chicken Nachos
Cantaloupe Spears and Pineapple Chunks
Wine Recommendation
Imagery Chardonnay
Ingredients
- 2 lb deli breaded chicken nuggets
- ¼ cup butter
- ¼ cup honey
- 2 tsp cayenne pepper
- ½ tsp smoked paprika
- 1 (11-oz) bag tortilla chips
- 1 (16-oz) container refrigerated queso blanco dip
- ¾ cup crumbled queso fresco
- 1 cup hamburger dill chips
Instructions
- Preheat oven to 400°F. Arrange nuggets on a foil-lined baking sheet and bake 10 to 15 minutes or until heated through; coarsely chop.
- Meanwhile, combine butter, honey, cayenne, and paprika in a large microwave-safe bowl. Microwave until butter is melted, whisking to blend. Add crispy chicken and toss to coat with sauce.
- Arrange chips on a large platter. Top with coated chicken.
- Heat queso blanco according to package directions; drizzle over chips and chicken. Sprinkle with queso fresco and top with pickles.
Side Dish Ingredients
- 1 (16-oz) pkg cantaloupe spears
- 1 (16-oz) pkg pineapple chunks
Side Dish Instructions
- Serve melon and pineapple on each plate.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
843
|
64
|
907
|
| Fat (g) | 45 | 0 | 45 |
| Sat. Fat (g) | 14 | 0 | 14 |
| Protein (g) | 45 | 1 | 46 |
| Carb (g) | 71 | 16 | 87 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 3060 | 13 | 3073 |
| T. Sugs (g) | 13 | 13 | 26 |
| A. Sugs (g) | 12 | 0 | 12 |
30 Minute Meals Meal Plan
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