Blue Cheese and Bacon Nachos may sound weird…but trust me. They are AWESOME!
Yesterday, I found myself staring into my almost-empty freezer. But there sat a small bag of frozen bleu cheese. (Yes Virginia…you CAN freeze bleu cheese!) I was looking for a way to use up more of the last bits and pieces of my pantry and cupboard before we head North.
Then I had an idea…And here is the result…
BLEU CHEESE AND BACON NACHOS
- 1/2 medium onion-finely minced
- 2 cloves garlic-finely minced
- 2 T. butter
- 2 T. flour
- 1/4 c. Parmesan cheese (you can add more if you want to)
- 2-4 oz. cream cheese (optional–I added it because I wanted to use it up!)
- pinch cayenne pepper
- 2 c. milk (you could use a combination of milk and half & half)
- 1 2.5 oz pkg REAL bacon bits (or cook some bacon slices and use the bacon fat to saute the onions instead of butter)
- 6-10 oz bleu cheese crumbles-divided (Save some for garnish)
- Fresh Onion Chives, Garlic Chives or Parsley–if desired
METHOD:
In a skillet, combine onion, garlic and butter and stir until softened. Stir in the flour and cook, stirring constantly, for several minutes to cook out the “flour” taste. Add the cayenne pepper. Then whisk in the milk/cream mixture and continue to stir until mixture begins to thicken. Add in the Parmesan cheese, cream cheese (if using it) and about HALF of the bleu cheese. Stir in HALF the bacon bits. Continue to stir until cheese melts and the mixture is smooth and creamy.
Place nacho chips on microwave safe plate and heat on HIGH for 30-45 seconds. Top chips with a drizzle of sauce, and a sprinkle of reserved bacon and reserved bleu cheese crumbles. Sprinkle with a green herb, if desired,
SERVE WARM…with a cold beer or a glass of wine…or whatever your drink of choice might be.
(My neighbors visiting out by the pool gave them a “thumbs up”, and I guess after about the fifth plate I believe they were sincere in their compliments.)
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