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Buffalo Chicken Tater Tot Nachos

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PREP TIME
15 min
COOKING TIME
30 min
TOTAL TIME
45 min
SERVINGS
8 servings
Dinner Mexican
Buffalo Chicken Tater Tot Nachos
Ingredients
  • 1 (32 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)
  • 2 pounds boneless skinless chicken breasts, cubed
  • 1 1/2 teaspoons celery seed
  • 1 tablespoon olive oil
  • 2/3 cup buffalo wing sauce
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup ranch dressing
Instructions
1
Preheat your oven to a high temperature of 450 degrees Fahrenheit, which is equivalent to 230 degrees Celsius.
2
Arrange the potato nuggets in a uniform layer on a baking sheet, making sure they don't overlap or touch each other.
3
Bake the potatoes in the preheated oven until they turn a golden color, taking around 25 minutes to achieve this.
4
Simultaneously, prepare the chicken by placing it in a large bowl. Add a pinch of celery seed and drizzle olive oil over the top, then mix everything together until the chicken is evenly coated.
5
Heat a large skillet over medium-high heat and add the chicken. Cook until it's golden brown on all sides, which should take around 15 minutes. Turn the heat down to a lower setting and add wing sauce; mix everything together until the chicken is well-coated.
6
Remove the potatoes from the oven and set up an oven rack about 6 inches away from the heat source. Preheat the broiler to a low setting.
7
Spoon the chicken mixture evenly over the potatoes and top with shredded Monterey Jack cheese.
8
Place the potatoes under the broiler in the preheated oven until the cheese is melted, taking around 5 minutes to achieve this.
9
Remove the potatoes from the oven and drizzle a generous amount of ranch dressing over the top. Serve the potato nuggets with chicken immediately.