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  • Servings
    6

Blue Cheese Nachos

Main Ingredient: Cheese

Yield: 6 servings

Photo and Recipe courtesy of Wisconsin Milk Marketing Board, Inc.

Ingredients

  • 1 pkg. (16 oz.) blue corn tortilla chips
  • 2 cups blue cheese, crumbled
  • 6 ounces Portobello mushrooms, sliced
  • 2 jalapeños, seeded and diced
  • Salsa, to taste

Directions

  1. Preheat oven to 350° F. Arrange chips on a large oven-proof serving platter. Sprinkle with blue cheese and Portobello mushrooms. Bake for 5 minutes. Remove from oven. Slide chips onto another plate. Sprinkle with jalapeños. Serve with salsa and other favorite nacho accompaniments.

STELLA PRODUCTS USED IN THIS RECIPE

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