My friend’s BBQ today is not going to know what hit it!!
Rotisserie Chicken
2 bags Pita Chips
HOT SAUCE
4 tablespoons butter
1 jalapeño or green chili, minced
1 tablespoon minced garlic
1 1/2 cups buffalo wing hot sauce
1 chicken broth
1 tablespoon fresh lime juice
CHICKEN SPICE
1 tspCayenne
1 tsp Celery Salt
1 tsp Paprika
S&P
BLUE CHEESE SAUCE
1/2 cup milk
3/4 cup crumbled blue cheese
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons sliced chives
Kosher salt and freshly ground black pepper
TOPPINGS
2 C shredded mozzarella
Shredded Carrots Celery, chopped
Sauté butter, jalapeno, and garlic for about 2 minutes. Stir in the hot sauce, chicken broth, lime juice and bring to a simmer and reduce by 1/2. Season with salt and pepper.
For the chicken rub: Combine the smoked paprika, cayenne, celery salt and pepper in a small bowl. Shred rotisserie chicken and sprinkle rub throughout the chicken. Add 1/2 of buffalo sauce to chicken. Let sit or put in oven to warm through.
For the blue cheese topping: Add milk and 1/2 cup of the blue cheese in a sauce pan. Allow the cheese to melt into the milk, then transfer the mixture to a bowl along with the remaining blue cheese and the mayonnaise, sour cream, and chives.
To assemble: In a large roasting pan, spread out half of the pita chips in an even layer. Top with half of the shredded chicken, half of the remaining Buffalo sauce, half of the blue cheese topping and 1/2 cup of the shredded mozzarella. Repeat, ending with a generous helping of the shredded mozzarella. Place the roasting pan on the center rack of the oven or Traeger and bake until the cheese has melted about 10-15 minutes at 350. Remove from oven and sprinkle the nachos with the celery and carrots.
