Cook the chicken breast. You can either bake it in the oven or poach it. When I made this, I poached 5 chicken breasts so that I could pre-make packets of buffalo chicken and freeze them in medium resealable bags. I can then pull them out the next time I want to make buffalo chicken nachos or for when I want to make buffalo chicken quesadillas. When the chicken breast is cooked, shred it. In a bowl, mix the shredded chicken and Frank’s Red Hot sauce.
Lay tortilla chips out on a cookie sheet or round oven-safe platter. Top with the jalepeno jack cheese, buffalo chicken, sliced green onions, and jalapeno slices. If you are using a smaller platter rather than a cookie sheet, you will need to repeat this in layers.
Bake in a 350° oven for 5-10 minutes, until cheese, is melted.
Top with blue cheese crumbles.
