MAKING WHAT I WANTnFOR DINNER

My husband said these were the best nachos he’s ever had. Here is how I made them: Buffalo Chicken Sheet Pan Nachos Queso 2 tbs butter 2 tbs flour 2 cups heavy cream 1 cup milk 8 oz cheddar cheese, grated 8 oz oaxaca cheese or mozzarella, grated 4 oz monterey jack cheese, grated In a pan over medium heat, melt the butter. Whisk in the flour until a paste forms. Slowly pour in the milk and heavy cream while whisking. Reduce the heat to low and bring the mixture just to a simmer. Add the cheeses and cook over low heat until fully melted and smooth. Set aside. Chicken 1-2 lbs chicken 2 tsp paprika 1 tsp garlic powder 1 tsp salt 1/2 tsp pepper 2 tbs oil Buffalo sauce Add the chicken to a bowl and toss with the paprika, garlic powder, salt, and pepper. Heat the oil in a skillet over medium heat. Cook the chicken for about 4 minutes per side, or until fully cooked. Chop the chicken and toss with buffalo sauce. Ranch 1/2 cup mayonnaise 1/2 cup sour cream 6 tbs buttermilk 1 tsp dill 1 tsp garlic powder 1/2 tsp onion powder 1 tsp salt 1/4 tsp pepper Add all ingredients to a bowl and mix well. Additional Toppings 1/2 red onion, chopped 1 jalapeno, chopped 4 oz monterey jack cheese, shredded 4 oz cheddar cheese, shredded Tortilla chips Pour the queso onto a sheet pan and top with the buffalo chicken. Sprinkle the shredded monterey jack and cheddar cheese over the top. Broil for about 2 minutes, or until the cheese is melted, golden, and bubbling. Add the tortilla chips to a separate sheet pan. Carefully pour the cheesy buffalo chicken mixture evenly over the chips. Top with the chopped red onion and jalapeno, then finish with ranch.