Blue Cheese Nachos

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.

Photo & recipe courtesy of Wisconsin Milk Marketing Board, Inc.