Best Blue Chip Nachos Recipes

Blue Corn Chip Nachos with Pepper Jack Cheese image

Provided by Sandra Lee

Time 20m

Yield 4 servings

Number Of Ingredients 10

One 9-ounce bag blue corn chips
One 15-ounce can black beans, drained and rinsed
One 15-ounce can red beans, drained and rinsed
One 15-ounce can no-bean chili
2 cups grated pepper Jack cheese
1 cup sour cream
1 tablespoon chili powder
4 scallions, finely sliced
1/2 cup pickled jalapeno slices
2 plum tomatoes, diced

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 image

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 15m

Yield 10

Number Of Ingredients 8

1 bag (5 oz) lightly salted crinkle-cut potato chips
1 cup crumbled Maytag or other blue cheese (4 oz)
3 tablespoons cream cheese spread (from 8-oz container)
1/3 cup whipping cream
1 cup chopped walnuts, toasted
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh rosemary leaves
2 to 3 tablespoons balsamic glaze

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.

Nutrition Facts : Calories 240, Carbohydrate 12 g, Fat 3, Fiber 1 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 230 mg