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.
adapted from dinners for a year and beyond
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.