Preheat oven to 425 degrees. Line a large rimmed baking pan with foil; place bacon in a single layer in prepared pan. Bake for 18 to 20 minutes or until crisp; drain bacon on paper towels. Meanwhile, place waffles in a single layer on a large baking sheet. Bake waffles for 10 to 12 minutes or until golden brown; cool on wire rack.
Suitable for a social brunch or a weeknight dinner, these nachos riff on a classic combo using frozen Hy-Vee waffles and heat-and-eat buffalo wings.
Servings and Ingredients
|6 slice(s) Hy-Vee Country Smokehouse thick-sliced hickory smoked slab bacon|
|1 (12.3-oz.) pkg. Hy-Vee frozen buttermilk waffles|
|1 (16-oz.) Hy-Vee Kitchen boneless buffalo-style chicken bites, cut up and at room temperature|
|4 tbsp. Hy-Vee Hickory House big bad buffalo tangy wing sauce, divided|
|1 (8-oz.) pkg. Hy-Vee Monterey jack cheese chunk, shredded|
|⅓ c. Hy-Vee sour cream|
|2 tbsp. chopped fresh chives|
|3 tbsp. Hy-Vee Select 100% maple syrup, plus additional for serving|
Things To Grab
- 2 large rimmed baking pans
- Aluminum foil
- Paper towels
- Large baking sheet
- Wire cooling rack
- Medium bowl
Place oven rack 6 in. from heat. Preheat broiler to HIGH. Chop bacon into bite-size pieces; set aside. Cut each waffle into 4 wedges; set aside. Toss chicken bites in 2 Tbsp. buffalo sauce in a medium bowl.
To assemble, spread waffle pieces in a clean large rimmed baking pan. Top with shredded cheese and chicken mixture. Broil for 4 to 6 minutes or until cheese is melted and chicken reaches 165 degrees.
To serve, top with bacon, dollops of sour cream and chives. Drizzle with 3 Tbsp. syrup and remaining 2 Tbsp. buffalo sauce. Serve with additional maple syrup, if desired.
Amounts Per Serving
- Total Fat: 29g
- Cholesterol: 70mg
- Sodium: 1130mg
- Total Carbohydrates: 27g
- Protein: 19g