Deliciously combine 2 classic Super Bowl dishes

By J.M. HIRSCH

AP Food Editor

Super Bowl party food is supposed to be indulgently heavy and satisfying. It should be rich and savory and totally over the top.

So to satisfying all of those criteria, I created a mega mashup that draws on two classic party foods - Buffalo chicken wings and nachos. The resulting buffalo chicken nachos are easy to assemble, but pack tons of big, bold flavor to get you through the big game. And because they are nachos, it's easy to make enough to feed a crowd.

To keep things as easy as possible, I start with the meat from a rotisserie chicken. But if you'd prefer to grill or roast your own, have at it. The meat from the chicken then gets tossed with a killer Buffalo sauce, then spread over a thick bed of tortilla chips. Add cheese and the rest of the toppings, then pop them in the oven until melted.

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Buffalo chicken nachos

Start to finish: 30 minutes

Servings: 8

1/2 cup Frank's RedHot Sauce (original)

1/4 cup barbecue sauce

1/4 cup butter

2-pound rotisserie chicken

7 1/2 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 F. 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 is the food editor for The Associated Press. Email him at [email protected].