Photo: Kelly Kwok

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A Beloved Party Snack Like Never Before
As if we needed another reason to love nachos, Kelly Kwok offers an insanely good twist on the classic in her book, The Asian Slow Cooker. She cooks chicken thighs or breasts in a mixture of Buffalo sauce, sweet chili sauce, honey, soy sauce and chili flakes until it's shreddable. Then she arranges the cooked meat over a layer of tortilla chips, tops it with Monterey Jack and cheddar and bakes it for five minutes. She serves these sweet and spicy nachos with jalapeƱos, green onions and cilantro, though they'd also go well with sliced olives, dollops of sour cream and/or diced avocado.

Get the recipe: Firecracker Chicken Nachos