Gorgonzola and Fontina Nachos with Fennel and Mint
By Jomamma
Rate this recipe
4.5/5
(4 Votes)
Ingredients
- 8 oz. tortilla chips (preferably unsalted or lightly salted)
- 10 oz. coarsely grated fontina (2-1/2 cups)
- 5 oz. crumbled Gorgonzola (1 cup)
- 2 tsp. fennel seeds
- 2 Tbs. chopped fresh mint
Details
Adapted from finecooking.com
Preparation
Step 1
Position a rack 6 inches from the broiler element and heat the broiler on high. Scatter the tortilla chips onto a large rimmed baking sheet. Evenly sprinkle the chips with the fontina and Gorgonzola. Crush the fennel seeds in a mortar and pestle and sprinkle over the cheese. Broil until the cheese is melted, 1 to 3 minutes. Sprinkle with the mint and serve hot from the baking sheet.
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