I have a bit of a bone to pick with a lot of you foodies out there. Most nacho recipes are described as being “game day” food. Can’t we all just acknowledge that nachos are a delicious all-the-time meal? I will concede that I’m a trash monster who eats bar food all the time; hence the name of the recipe. But we should really compromise on this one.

This is one of my favorite “non-recipes” – it’s less a recipe and more a suggested way on how to assemble your ingredients. It scales easily – this serves 4-6 people as an appetizer or 2 hungry slobs for dinner (aka my husband and me).

Ingredients:

1-2 cups store-bought rotisserie chicken, shredded

1/4 cup buffalo sauce (Frank’s Red Hot or other) plus extra for drizzling

12 oz bag tortilla chips

2 cups shredded cheese (I’ll use a combo of pepper jack, colby jack, cheddar or whatever I have on hand)

1/3 cup crumbled blue cheese

1/4 cup sliced green onions

1 jalapeño, seeds removed and sliced

1 avocado, pitted and sliced

Sour cream for serving

Directions:

Preheat oven to 400 degrees. Line a rimmed baking sheet with tin foil and spray lightly with cooking spray (alternatively, you can also use a large cast iron skillet to impress your guests presentation-wise).

In a separate bowl, toss shredded chicken with buffalo sauce. On the foil-lined baking sheet (or skillet), scatter half of chips in an even layer. Top with half of shredded cheese, chicken, and jalapeño slices. Repeat with the remaining chips, cheese, chicken and jalapeños. Bake at 400 degrees until the cheese is melted and chips are starting to lightly brown at edges, approximately 10-15 minutes. Remove from oven and top with blue cheese crumbles, green onions, and avocado slices. Drizzle everything with a bit of additional buffalo sauce and serve with a side of sour cream.