Blue Chip Nachos Recipes

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BLUE CORN CHIP NACHOS WITH PEPPER JACK CHEESE



Blue Corn Chip Nachos with Pepper Jack Cheese image

Provided by Sandra Lee

Time 20m

Yield 4 servings

Number Of Ingredients 10

One 9-ounce bag blue corn chips
One 15-ounce can black beans, drained and rinsed
One 15-ounce can red beans, drained and rinsed
One 15-ounce can no-bean chili
2 cups grated pepper Jack cheese
1 cup sour cream
1 tablespoon chili powder
4 scallions, finely sliced
1/2 cup pickled jalapeno slices
2 plum tomatoes, diced

Steps:

  • Preheat a grill to medium-high heat.
  • Place a single layer of corn chips in the bottom of each foil pan. Sprinkle each layer with 2 tablespoons beans, 3 tablespoons no-bean chili and 1/4 cup cheese. Repeat to make another layer.
  • Turn the heat down to medium-low. Place the pans on the grill, cover and cook until the cheese is melted, bubbling and lightly browned, about 10 minutes.
  • In a small bowl, combine the sour cream and chili powder and mix until well blended.
  • Top the nachos with the chili-sour cream, sliced scallions, jalapeno slices and diced tomato.

BLUE CHIP NACHOS



Blue Chip Nachos image

Try Nachos in a gourmet way! Crispy potato chips are topped with a creamy blue cheese dressing - a decadent appetizer ready in 15 minutes.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 15m

Yield 10

Number Of Ingredients 8

1 bag (5 oz) lightly salted crinkle-cut potato chips
1 cup crumbled Maytag or other blue cheese (4 oz)
3 tablespoons cream cheese spread (from 8-oz container)
1/3 cup whipping cream
1 cup chopped walnuts, toasted
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh rosemary leaves
2 to 3 tablespoons balsamic glaze

Steps:

  • Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Spread potato chips in double layer on cookie sheet.
  • In small bowl, mix blue cheese, whipping cream and cream cheese spread until well blended. Dollop cheese mixture onto potato chips. Sprinkle with walnuts.
  • Bake 2 to 3 minutes or until heated. Carefully slide chips and parchment paper onto wooden board or serving platter. Sprinkle with thyme and rosemary; drizzle with balsamic glaze. Serve immediately.

Nutrition Facts : Calories 240, Carbohydrate 12 g, Fat 3, Fiber 1 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 230 mg

ROCKCHALKCHICK'S BLUE CHEESE NACHOS



Rockchalkchick's Blue Cheese Nachos image

Are you tired of boring old nachos? Want to kick up your wine & cheese party a notch or two? Then give these nachos a try! This appetizer is an inspiration from a hotel bar my coworkers and I sometimes visit after a long day at work. You can also use gorgonzola and it tastes great too. I have only used original flavor kettle chips because I think using flavored may compete with the pungent blue cheese. Please note: I eyeball the ingredients so the below measurements are approximate. Measure to your personal taste. Servings are approximate. This appy pairs very nicely with a glass of red.

Provided by RockChalkChick

Categories     Cheese

Time 10m

Yield 6 serving(s)

Number Of Ingredients 5

16 ounces potato chips (kettle chips, original flavor. I usually use 1/2 the bag.)
6 ounces blue cheese, crumbles (to taste, I usually use about 3-4 oz.)
1/4 cup green onion top, chopped
1 -2 roma tomato, diced
1/2 cup blue cheese dressing (good quality. I usually use about 1/3 to 1/2 of the jar.)

Steps:

  • Place a layer of kettle chips on platter.
  • Drizzle some of the blue cheese dressing over chips with a spoon.
  • Sprinkle some of the blue cheese crumbles over chips.
  • Add some of the diced tomatoes.
  • Add some of the green onions.
  • Repeat layers.
  • Enjoy!

Nutrition Facts : Calories 622.9, Fat 47.4, SaturatedFat 15.7, Cholesterol 24.7, Sodium 1020, Carbohydrate 40.8, Fiber 3.6, Sugar 4.4, Protein 12.2

KETTLE-CHIP NACHOS



Kettle-Chip Nachos image

It's hard to improve on this Game Day classic, but we did, by swapping in kettle chips and melted Gouda and blue cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 25m

Number Of Ingredients 10

1 bag (8 ounces) kettle potato chips, such as Cape Cod
2 ounces cream cheese
1/2 cup whole milk
1/2 cup crumbled blue cheese
1 1/2 cups shredded Gouda (5 ounces)
Kosher salt and freshly ground pepper
2 teaspoons hot sauce, such as Frank's
1 thinly sliced jalapeno (1/4 cup)
1/2 cup sour cream
2 tablespoons chopped chives (from 1 bunch)

Steps:

  • Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment; spread chips out in a single layer. In a small saucepan, whisk together cream cheese and milk over medium heat until combined, 2 minutes. Whisk in blue cheese and 1/2 cup Gouda. Bring to a boil and cook, whisking constantly, until thickened, 5 minutes. Stir in 1/4 teaspoon salt, 1/8 teaspoon pepper, and hot sauce.
  • Drizzle cheese sauce evenly over chips, then sprinkle with remaining 1 cup Gouda. Bake until bubbly and crisp at edges, 5 to 7 minutes. Top with jalapeno, sour cream, and chives; serve.

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