Thursday, May 30, 2013

Blue Cheese Chips

One of the many reasons I love having Tapas Night is that I get to try making new recipes.   And sometimes I'm not so sure about a recipe so I will make a tried and true recipe and then sneak add the new one onto the table when no one is watching. 

Naw, I just like trying new stuff.    And have no qualms about trying something and sharing it with a couple or three dozen of my friends.  

That was the case this past weekend.   I made a batch of Racetrack Chicken Casserole, sans casserole, and served it with some flour tortillas so people could make their own 'chicken taco wrap'.   I also tried a new recipe.  giggle

Kettle Potato Chips with Blue Cheese Sauce.   And they were OMG GOOD!!!!   OK, so if you don't like Blue Cheese, you would not have liked them.  But I love Blue Cheese and Sharp Cheddar Cheese and onions anyway.   I found the recipe here at Will Cook For Smiles.  

1/4 cup Heavy Cream
1/4 cup Stock (I used skim milk in place of the stock, I think it would have been better with stock, but I didn't have any veggie stock made and I wanted this to be vegetarian friendly)
 6 oz.  2 % White Sharp Cheddar, shredded  (I could not find a white one, so I used what I could get here which was a yellow cheddar)
1/4 cup Blue Cheese crumbs (I had a lovely Danablu cheese in the freezer that I used, but it was almost too strong)
1 bag, 8.5 oz Kettle Chips, if you can get the rippled ones, great, but I used the regular just plain salted
2 chopped green onions, white and green parts
2 tablespoons blue cheese crumbs, for topping.

Mix together the cream, stock, blue cheese and cheddar cheese together over low heat until the cheese has melted.   Set aside. 

Turn broiler element on in your oven.
Place one layer of chips on an oven safe dish and then pour half the cheese sauce over the chips, put another layer of chips on top of them, and top with the remaining cheese sauce.   Sprinkle with the reserved blue cheese crumbles and place under broiler, just until the cheese melts.   Take out of oven and sprinkle the green onions on top and serve immediately.   

This was very good, and in fact I like the sauce so much, I think I'll make some up and serve it with some baked potatoes sometime.

Hmmmm,  I think I have the theme for a party, we'll do baked potatoes, and serve them with lots of toppings.    Gotta wait til cooler weather comes again, but I will remember this idea.

Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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