Categories: Mexican
Ingredients
- Buffalo Sauce:
- 1 tbsp. vegetable oil
- 4 tbsp. butter
- 1 jalapeno, minced
- 1 tbsp. minced garlic
- 3/4 cup hot sauce
- 1/2 cup chicken broth
- 1/2 tbsp. lime juice
- 1/2 tbsp. white vinegar
- Salt and pepper, to taste
- Spicy Chicken:
- 2 tsp smoked paprika
- 1 tsp cayenne
- 1 tsp celery salt
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 lb. chicken breasts
- Pita Chips:
- canola oil, for frying
- 8 pitas
- Blue Cheese topping:
- 1/2 cup crumbled smoked blue cheese
- 1/2 cup milk
- 1/4 cup more blue cheese
- 1/4 cup sour cream
- 1/4 cup mayo
- 2 tbsp. chives, chopped
- salt and pepper, to taste
- 1 cup shredded mozzarella
- Chopped celery, sliced radishes and pickled jalapenos
Directions
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Make the buffalo sauce: Combine oil, butter, jalapeno and garlic in a saute pan over medium heat; let the butter melt, then cook 2 minutes. Stir in hot sauce, chicken broth, lime juice and vinegar; bring to a simmer. Season with salt and pepper. Cover and keep warm.
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Make the spicy chicken: Combine paprika, cayenne, celery salt, kosher salt and black pepper. Slice chicken breasts into thick strips; toss with 1/4 cup of the Buffalo sauce and arrange on a rack set on a baking sheet. Sprinkle with the paprika mixture. Bake at 350 until cooked through, 20-25 minutes. Let cool, then chop.
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Make the Pita Chips: Heat 4 inches canola oil to 350 in a large pot. Cut pitas into wedges Fry in batches until golden brown, 1-2 minutes. Drain on paper towels; season with salt.
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Make Blue Cheese Topping: Melt crumbled smoked blue cheese with milk in a saucepan over medium heat; transfer to a bowl. Add more blue and sour cream and mayo; stir in chives and season with salt and pepper.
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Spread half of the pita chips in a large baking dish. Top with half of the chicken, Buffalo sauce and blue cheese topping; sprinkle with half of the mozzarella. Repeat with another layer of pita chips, chicken, Buffalo sauce and blue cheese topping; sprinkle with the rest of mozzarella.
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Bake at 350 until the cheese melts and the pita chips soak up some of the sauce, 5-10 minutes.
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Garnish with chopped celery, sliced radishes and pickled jalapenos.