Makes 6 servings.
- 1 pkg. (16 oz.) blue corn tortilla chips
- 2 c. blue cheese, crumbled
- 6 oz. Portobello mushrooms, sliced
- 2 jalapeños, seeded and diced
- Salsa, to taste
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.