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 Nachos

Blue corn chips

Blue cheese sauce (recipe follows)

Bacon, chopped

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.

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