Blue Cheese Nachos

  • Photo and Recipe courtesy of <a href='' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
  • Yield: 6 servings


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


  • Preheat oven to 350&deg; 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 jalape&ntilde;os. Serve with salsa and other favorite nacho accompaniments.