Blue Cheese Nachos
Blue Cheese Nachos
Main Ingredient: Cheese
Yield: 6 servings
Photo and Recipe courtesy of Wisconsin Milk Marketing Board, Inc.
Mexican American - Southwestern Appetizers
  • 1 pkg. (16 oz.) blue corn tortilla chips
  • 2 cups blue cheese, crumbled
  • 6 ounces Portobello mushrooms, sliced
  • 2 jalapeños, seeded and diced
  • Salsa, to taste

Preheat oven to 350° F. Arrange chips on a large oven-proof serving platter. Sprinkle with blue cheese and Portobello mushrooms. Bake for 5 minutes. Remove from oven. Slide chips onto another plate. Sprinkle with jalapeños. Serve with salsa and other favorite nacho accompaniments.