Buffalo Nachos

Ingredients:

• 3/4 cup hot sauce, such as Frank's Red Hot
• 110 g unsalted butter
• 1 crushed clove of garlic
• 1 grilled chicken
• 1/3 cup + 1 tbsp heavy cream
• 1/4 cup crumbled blue cheese
• 170 g tortilla chips, preferably unsalted (about 7 cups)
• 1 stalk celery, halved lengthwise and thinly sliced
• 2 tablespoons chopped celery leaves
• 1 cup grated white cheddar

Preparation:

1. Preheat oven to 200°C.
2. Combine the hot sauce, butter, and garlic in a small saucepan and bring to a simmer over medium-low heat. Cook until the sauce thickens slightly, about 15 minutes. Discard the garlic.
3. Cut the chicken into small pieces (you should have about 2 cups). Mix in a bowl with 0.5 cups of the sauce. Mix 1/3 cup of heavy cream with the blue cheese in another bowl.
4. Spread the chips in an even layer on a large pizza pan or baking sheet lined with parchment paper. Top with the chicken, then pour another 1/4 cup of sauce over the meat and chips. Sprinkle the chopped celery and cheddar evenly over everything. Drizzle half the blue cheese sauce over the top, reserving the rest for serving. Bake until the cheese is melted, about 10 minutes.
5. Sprinkle with celery leaves. Combine the remaining 1 tablespoon heavy cream with the remaining blue cheese sauce and drizzle over the finished nachos.