Blue Cheese Nachos
Blue corn tortilla chips are topped with crumbled blue cheese and sliced portobello mushrooms and baked. Serve with salsa.
1 pound blue corn tortilla chips
8 ounces Wisconsin mild blue cheese
6 ounces Portobello mushrooms, sliced
2 jalapeños, seeded and diced
Salsa for accompaniment
- Arrange chips on a large serving platter, sprinkle with blue cheese and Portobello mushrooms.
- Bake in a preheated oven at 350°F (175°C) for 5 minutes. Remove from oven.
- Slide chips onto another plate. Sprinkle with jalapeños.
- Serve with salsa.
Makes 8 appetizer servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.