Rockchalkchicks Blue Cheese Nachos Recipes

ROCKCHALKCHICK'S BLUE CHEESE NACHOS

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!

SUPER NACHOS

Steps:

• Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter.
• Combine salsa ingredients in a bowl and set aside for flavors to marry.
• Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and saute 2 minutes, then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low.
• In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat.
• Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and the pico de gallo. UBER NACHOS! Serve immediately as is or, garnish with your choice of extra toppings from the toppings list.

BLUE CORN CHIP NACHOS WITH PEPPER JACK CHEESE

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

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.

KICKIN' BUFFALO CHICKEN NACHOS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a large, rimmed baking sheet with aluminum foil and spray with cooking spray.
• Mix about 1/4 cup blue cheese dressing, cayenne pepper sauce, and butter in a bowl until well blended. Add chicken; toss to coat.
• Spread tortilla chips evenly over prepared baking sheet. Sprinkle tomato, olives, onion, and jalapeno peppers over chips. Spread chicken mixture over vegetables and top with crumbled bacon.
• Combine Mexican cheese blend and Monterey Jack cheese in a bowl; sprinkle evenly over chicken and tortilla chip mixture.
• Bake in the preheated oven until cheese is melted and lightly browned, 10 to 15 minutes. Drizzle with remaining 1/2 cup blue cheese dressing and top with cilantro.

EASY CHEESY NACHOS

Steps:

• Divide chips among six plates; set aside. In a saucepan, warm chili until heated through. , Meanwhile, in another saucepan, heat cheese over medium-low heat until melted, stirring frequently. Spoon chili over chips; drizzle with cheese. Sprinkle with onions and tomato.

CHEESY CHICKEN NACHOS

Steps:

• Heat oven to 400°F. Line cookie sheet with foil. Arrange tortilla chips on cookie sheet, overlapping slightly.
• In 10-inch skillet, heat oil over medium heat. Cook bell pepper in oil 3 to 4 minutes or until tender. Add butter and garlic, stirring until butter is melted. Add chicken. Cook 2 minutes or until thoroughly heated. Remove from heat; stir in beans. If desired, season to taste with salt and pepper.
• Spoon chicken mixture over chips. Sprinkle with cheese. Bake about 4 minutes or until cheese is melted. Sprinkle with cilantro and onions. Serve with salsa.

CHICKEN NACHOS

Steps:

• In a medium bowl, stir together the chicken, vegetable oil, and cayenne pepper. Let stand for 15 minutes, or longer if desired.
• Heat a skillet over medium-high heat. Add the chicken mixture, and fry until chicken is no longer pink. Remove from heat, and set aside.
• Preheat the oven to 325 degrees F (165 degrees C). Spread a thin layer of tortilla chips in a 9x13 inch baking dish. Sprinkle 1/4 of the chicken, 1/4 of the chilies, and 1/4 of the cheese over the chips. Repeat layers ending with cheese on the top.
• Bake for 15 to 20 minutes in the preheated oven, until the cheese is melted and everything is heated through. Serve with your favorite nacho toppings.

KETTLE-CHIP NACHOS

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.