Ingredients
1 (20-oz.) bag frozen waffle fries
2 c. frozen popcorn chicken
1/4 c. French’s Honey Mustard Dipping Sauce
4 slices bacon, cooked and chopped
2 tbsp. freshly chopped chives
French’s Sweet & Smoky Barbecue Mustard Dipping Sauce, for serving
Ketchup, for serving
1/2 c. whole milk
4 oz. cream cheese, cubed
2 tbsp. butter
1/8 tsp. garlic powder
2 shredded Monterey Jack
Preparation
Step 1Make waffle nachos: Preheat oven to 425° with a rack in the upper and lower thirds. Spread waffle fries on a rimmed baking sheet and spread out popcorn chicken on another rimmed baking sheet.Step 2Bake waffle fries and popcorn chicken on separate racks for 7 minutes. Remove popcorn chicken from the oven and brush with honey mustard. Return to oven and rotate trays. Bake, removing each item as they are done, until the chicken is warmed through, about 7 minutes longer, and waffle fries are golden and crisp, about 25 minutes longer.Step 3Make cheese sauce: Meanwhile, in a small saucepan, combine milk, cream cheese, butter, and garlic powder and cook over medium heat until melted, whisking to combine. Lower heat to low and gradually whisk in Monterey Jack, a small handful at a time. Remove from heat as soon as combined and keep warm.Step 4Pile half of the waffle fries on a serving dish and drizzle with half of the cheese sauce. Top with half each of the glazed popcorn chicken, bacon, and chives. Repeat layering with remaining ingredients and serve with French’s barbecue mustard and ketchup, for dipping.
