Show State Who is #TheRealGSU courtesy of Chef Clay Culpepper
Tailgating with Chef Clay!
Being hot in Statesboro is never hard, but you can help turn up the heat this weekend at your tailgate party with Chef Clay’s Buffalo Chicken Nachos and help our Eagles burn Georgia State!
Chef Clay Culpepper’s affection for the food industry and culinary creations started right here at Georgia Southern when he was a freshman. He has continued to move up through the years and now 10 years later he has become the Food Operations Manager/Executive Chef of 4 outlets here on campus serving faculty, staff, and students. In 2011 he won an American Culinary Federation bronze metal at the NACUFS Southern Region Culinary Challenge while representing Georgia Southern and Eagle Dining.
Being an Eagle himself, Chef Clay understands the importance of defeating Georgia State and once and for all putting to rest the debate that we are #TheRealGSU! Try this amazing Buffalo Chicken Nachos recipe to help burn Georgia State right out of the ‘Boro!
Buffalo Chicken Nachos
Serves: 8
Ingredients
1lb boneless chicken breast
1 cup Frank’s Red Hot Buffalo Sauce
1lb tortilla chips
1 cup shredded pepper jack cheese
1 cup heavy cream
¼ cup green onion (thinly sliced on the bias)
Salt and pepper to taste
Instructions
1– In a small saucepan, bring the heavy cream to a boil, reduce heat to simmer and whisk in the pepper jack cheese. Once the cheese is melted and the desired thickness is achieved, remove from heat and cover.
2– Season the chicken breast with salt and pepper, then grill for 4-5 minutes on each side, or until done. Once cooked thoroughly, shred the chicken breast and toss it around in the buffalo sauce, coating it well.
3- Place the tortilla chips in a serving bowl or on a platter and top with the chicken, then the cheese sauce, and finally the green onion.
4– Serve with a side of your favorite ranch or blue cheese dressing, if desired.
5– ENJOY!!
Posted in Tailgating