This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
1
whole chicken
1
package Bell’s Blazin’ Buffalo wing seasoning
240ml
water
1 bag
tortilla chips
120g
cheddar and pepper jack cheese, shredded
3 tablespoons
pickled jalapeño peppers, sliced
3 tablespoons
tomatoes, diced
3 tablespoons
green onion, sliced
2 tablespoons
sour cream
1
whole chicken
1
package Bell’s Blazin’ Buffalo wing seasoning
1 cup
water
1 bag
tortilla chips
1 1/2 cups
cheddar and pepper jack cheese, shredded
3 tablespoons
pickled jalapeño peppers, sliced
3 tablespoons
tomatoes, diced
3 tablespoons
green onion, sliced
2 tablespoons
sour cream
Utensils
Tongs
Ninja Sheet Pan
Step 1
Rub the chicken, both inside and out, with entire package of wing seasoning.
Step 2
Place chicken in theCook & Crisp™ Basket and add the water.
Step 3
Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to high (HI). Set time to 20 minutes. Select START/STOP to begin.
Step 4
When pressure cooking is complete, allow pressure to quick release by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Step 5
Remove basket with chickenand drain excess water from the pot.
Step 6
Reinsert the pot and basket with the chicken. Close crisping lid. Select AIR CRISP, set temperature to 390°F, and set time to 15 minutes. Select START/STOP to begin.
Step 7
Cooking is complete when internal temperatureof chicken reaches 165°F on an instant-read thermometer. Remove chicken from basket using the Ninja®Roast Lifters (or 2 large serving forks).
Step 8
Let chicken rest for 5 to 10 minutes, then use tongs to pull it apart into bite–sized pieces; set aside.
Step 1
Place tortilla chips on the Ninja Sheet Pan in a uniform layer, then top with cheese, pickled jalapeño peppers, tomatoes, and chicken.
Step 2
Select BAKE, set temperature to 371°F, and set time to 8 minutes. Press START/PAUSE to begin preheating.
Step 3
When unit has preheated, place pan in oven.
Step 4
After 5 minutes, check nachos for doneness. Continue to cook for 2 to 3 more minutes, or until the cheese is melted.
Step 5
When cooking is complete, remove pan from oven and top with green onions and sour cream. Allow nachos to cool slightly before serving.
Rub the chicken, both inside and out, with entire package of wing seasoning.
1
whole chicken
1
package Bell’s Blazin’ Buffalo wing seasoning
240ml
water
1 bag
tortilla chips
120g
cheddar and pepper jack cheese, shredded
3 tablespoons
pickled jalapeño peppers, sliced
3 tablespoons
tomatoes, diced
3 tablespoons
green onion, sliced
2 tablespoons
sour cream
1
whole chicken
1
package Bell’s Blazin’ Buffalo wing seasoning
1 cup
water
1 bag
tortilla chips
1 1/2 cups
cheddar and pepper jack cheese, shredded
3 tablespoons
pickled jalapeño peppers, sliced
3 tablespoons
tomatoes, diced
3 tablespoons
green onion, sliced
2 tablespoons
sour cream
Step 2 of 8
Place chicken in theCook & Crisp™ Basket and add the water.
1
whole chicken
1
package Bell’s Blazin’ Buffalo wing seasoning
240ml
water
1 bag
tortilla chips
120g
cheddar and pepper jack cheese, shredded
3 tablespoons
pickled jalapeño peppers, sliced
3 tablespoons
tomatoes, diced
3 tablespoons
green onion, sliced
2 tablespoons
sour cream
1
whole chicken
1
package Bell’s Blazin’ Buffalo wing seasoning
1 cup
water
1 bag
tortilla chips
1 1/2 cups
cheddar and pepper jack cheese, shredded
3 tablespoons
pickled jalapeño peppers, sliced
3 tablespoons
tomatoes, diced
3 tablespoons
green onion, sliced
2 tablespoons
sour cream
Step 3 of 8
Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to high (HI). Set time to 20 minutes. Select START/STOP to begin.
1
whole chicken
1
package Bell’s Blazin’ Buffalo wing seasoning
240ml
water
1 bag
tortilla chips
120g
cheddar and pepper jack cheese, shredded
3 tablespoons
pickled jalapeño peppers, sliced
3 tablespoons
tomatoes, diced
3 tablespoons
green onion, sliced
2 tablespoons
sour cream
1
whole chicken
1
package Bell’s Blazin’ Buffalo wing seasoning
1 cup
water
1 bag
tortilla chips
1 1/2 cups
cheddar and pepper jack cheese, shredded
3 tablespoons
pickled jalapeño peppers, sliced
3 tablespoons
tomatoes, diced
3 tablespoons
green onion, sliced
2 tablespoons
sour cream
Step 4 of 8
When pressure cooking is complete, allow pressure to quick release by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
1
whole chicken
1
package Bell’s Blazin’ Buffalo wing seasoning
240ml
water
1 bag
tortilla chips
120g
cheddar and pepper jack cheese, shredded
3 tablespoons
pickled jalapeño peppers, sliced
3 tablespoons
tomatoes, diced
3 tablespoons
green onion, sliced
2 tablespoons
sour cream
1
whole chicken
1
package Bell’s Blazin’ Buffalo wing seasoning
1 cup
water
1 bag
tortilla chips
1 1/2 cups
cheddar and pepper jack cheese, shredded
3 tablespoons
pickled jalapeño peppers, sliced
3 tablespoons
tomatoes, diced
3 tablespoons
green onion, sliced
2 tablespoons
sour cream
Step 5 of 8
Remove basket with chickenand drain excess water from the pot.
1
whole chicken
1
package Bell’s Blazin’ Buffalo wing seasoning
240ml
water
1 bag
tortilla chips
120g
cheddar and pepper jack cheese, shredded
3 tablespoons
pickled jalapeño peppers, sliced
3 tablespoons
tomatoes, diced
3 tablespoons
green onion, sliced
2 tablespoons
sour cream
1
whole chicken
1
package Bell’s Blazin’ Buffalo wing seasoning
1 cup
water
1 bag
tortilla chips
1 1/2 cups
cheddar and pepper jack cheese, shredded
3 tablespoons
pickled jalapeño peppers, sliced
3 tablespoons
tomatoes, diced
3 tablespoons
green onion, sliced
2 tablespoons
sour cream
Step 6 of 8
Reinsert the pot and basket with the chicken. Close crisping lid. Select AIR CRISP, set temperature to 390°F, and set time to 15 minutes. Select START/STOP to begin.
1
whole chicken
1
package Bell’s Blazin’ Buffalo wing seasoning
240ml
water
1 bag
tortilla chips
120g
cheddar and pepper jack cheese, shredded
3 tablespoons
pickled jalapeño peppers, sliced
3 tablespoons
tomatoes, diced
3 tablespoons
green onion, sliced
2 tablespoons
sour cream
1
whole chicken
1
package Bell’s Blazin’ Buffalo wing seasoning
1 cup
water
1 bag
tortilla chips
1 1/2 cups
cheddar and pepper jack cheese, shredded
3 tablespoons
pickled jalapeño peppers, sliced
3 tablespoons
tomatoes, diced
3 tablespoons
green onion, sliced
2 tablespoons
sour cream
Step 7 of 8
Cooking is complete when internal temperatureof chicken reaches 165°F on an instant-read thermometer. Remove chicken from basket using the Ninja®Roast Lifters (or 2 large serving forks).
1
whole chicken
1
package Bell’s Blazin’ Buffalo wing seasoning
240ml
water
1 bag
tortilla chips
120g
cheddar and pepper jack cheese, shredded
3 tablespoons
pickled jalapeño peppers, sliced
3 tablespoons
tomatoes, diced
3 tablespoons
green onion, sliced
2 tablespoons
sour cream
1
whole chicken
1
package Bell’s Blazin’ Buffalo wing seasoning
1 cup
water
1 bag
tortilla chips
1 1/2 cups
cheddar and pepper jack cheese, shredded
3 tablespoons
pickled jalapeño peppers, sliced
3 tablespoons
tomatoes, diced
3 tablespoons
green onion, sliced
2 tablespoons
sour cream
Step 8 of 8
Let chicken rest for 5 to 10 minutes, then use tongs to pull it apart into bite–sized pieces; set aside.
1
whole chicken
1
package Bell’s Blazin’ Buffalo wing seasoning
240ml
water
1 bag
tortilla chips
120g
cheddar and pepper jack cheese, shredded
3 tablespoons
pickled jalapeño peppers, sliced
3 tablespoons
tomatoes, diced
3 tablespoons
green onion, sliced
2 tablespoons
sour cream
1
whole chicken
1
package Bell’s Blazin’ Buffalo wing seasoning
1 cup
water
1 bag
tortilla chips
1 1/2 cups
cheddar and pepper jack cheese, shredded
