Buffalo Chicken Nachos
4 boneless skinless chicken breasts
8 oz. Patter Fam Old School Wing Sauce
1 lb. shredded pepper jack cheese
3 stalks of celery finely chopped
1 pkg. egg roll wrappers
Cut egg roll wrappers into chips 1”x2” (8 per wrapper). Deep fry them at 375 degrees until golden and crispy (about 1 minute). Salt lightly when removed from the oil. Set aside on a paper towel to drain. Braise the chicken breasts in water for about 1 hour. Remove and allow to cool. Shred the chicken. Pour about 8 oz. of wing sauce over the chicken and toss to coat.
Preheat oven to 350 degrees.
Layer a large handful of chips on a saucer and place the saucers on a cookie sheet.
Top the chips with some of the buffalo chicken mixture. Top with celery and then some shredded pepper jack cheese. Place in the oven for 5 minutes until the cheese is melted. Serve with a small cup of blue cheese dressing for dipping.
Blue Cheese Dressing:
5 oz. blue cheese or gorgonzola cheese crumbled
1/2 cup sour cream
1/2 cup buttermilk
1/3 cup mayonnaise
1 1/2 T White wine vinegar
½ tsp. black pepper
Mix blue cheese, sour cream, buttermilk, mayonnaise, White wine vinegar and black pepper together in a bowl. Cover and refrigerate or serve immediately.