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.