The local newspaper recently ran a recipe for Bleu (or Blue) Nachos and it caught my attention. I decided to give it a try. I just love nachos, but don’t have many variations that are terribly interesting. Sometimes I add sliced olives – Oooh. Sometimes not.
So the blue cheese sauce idea sparked my interest. Plus it called for blue tortilla chips. I just love those!
Here’s the adapted recipe. Give it a try for a change of pace.
Blue corn chips
Blue cheese sauce (recipe follows)
Onions, chopped (Sweet onions or green onions are prettier)
Walnuts, chopped – optional
Place chips on a large plate and cover with the cheese sauce then add toppings. I used Vidalia onions because they are in season, but green onions would add a lot more to the color and presentation of the dish.
To serve for a party, set out cheese sauce in a small crock pot or other container that will keep it warm with a bowl of chips on the side. Add the toppings to the cheese sauce or set them out in small bowls also.
Blue Cheese Sauce
2 cups milk
1/2 stick butter
1/4 cup flour
1/2 teaspoon pepper
1 tablespoon honey
5 ounces blue cheese, crumbled
Heat milk in a saucepan until simmering. (I used skim milk because it’s what I had on hand. Whole milk would doubtless make a richer sauce, but the skim milk worked just fine.)
Add pepper, honey and cheese and cook on low heat until cheese has melted.
In a separate sauté pan, heat the butter until it melts, then stir in flour to make a roux. Cook the roux for a few minutes on low heat.
Add roux to milk mixture a little at a time, whisking to blend and thicken the cheese sauce. Continue adding roux until the desired thickness is reached.
This recipe made enough sauce for 2 big platters of nachos with generous sauce and toppings.
For more great party food ideas, check out Touchdown Treats: Quick & Easy Dips and Cheese Ball Recipes for a Winning Party. It is currently free online for a limited time promotion. Pick up a copy at Amazon, Barnes & Noble, Apple, Sony, Kobo or Smashwords.