Nacho Run-of-the-Mill Buffalo Nachos
















I like your normal run-of-the-mill nachos.   Nothing exciting or special, just shredded cheddar on top of taco chips.  When I have a burst of energy, I also toss on diced onion and salsa.  That's pretty much it.

Then I stumbled over this recipe.  This one calls for blue cheese, celery AND chicken.  But taking into account all the strong flavors here, I figured I could drop the chicken and still have a successful snack.  Also ditched the celery because it only belongs in chicken soup and tuna salad ... period.  

I was especially looking forward to the blue cheese.  I really like blue cheese.  Cheddar, even extra sharp cheddar, doesn't have much of a bite unless you combine it with onion.  Or salsa.  Blue (or, to its friends: Bleu) bites back all by itself.  Plus it was joined with scallions, which really kicks it up a quarter notch.

It was pretty darn  good.  Something different to serve in your sukkah. Or with a side of beer at your next football watching party.   

I was only testing this recipe for myself, so I didn't bother with the sour cream or salsa.  But if serving for guests, I would add a few tablespoons of at least the sour cream as garnish.


Buffalo Nachos
adapted from dinners for a year and beyond
serves 6-8

10-13 oz. bag of tortilla chip
2 tsp.  hot sauce, or more to taste
2 cups shredded sharp or extra sharp cheddar cheese
1/2 cup crumbled blue cheese
2-3 scallions, green parts chopped
1 medium tomato
sour cream or salsa, for garnish (optional)

Preheat oven to 425 degrees. You will need a 9 x12 inch (or so) rimmed baking pan, preferably one with low sides to allow better heat circulation.  If it is not non-stick, line with parchment paper or aluminum foil.

Place tortilla chips on baking sheet, overlapping chips so if cheese melts off a top chip it will drip on one below it.Evenly sprinkle with cheddar cheese, followed by blue cheese.

Bake for 6 - 8 minutes or until the cheese has melted.














Remove baking sheet from oven and evenly top with scallions and tomato. Optionally top with sour cream and salsa.  Serve immediately.

Comments

  1. wow yummy ! delicious looking and lovely posting. amazing this post so thanks

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  2. Oh, I love the idea of blue cheese in a nacho dish. Considering the hot sauce, the celery and chicken would make it more of a buffalo chicken nacho, which I'd also love.

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