Savory Nachos with Blue Cheese & Brie
Ingredients
- 10 oz bag tortilla chips
- 3 T olive oil
- 8 oz mushrooms, torn into ¼ in. pieces
- Salt
- Black pepper, freshly ground
- 2 c baby spinach
- 10 oz Brie, sliced
- 2 oz blue cheese, crumbled
- 1 small red onion, sliced thin
Directions
- Adjust oven rack to middle position and preheat oven to 375°F. Spread chips into a 13×9-inch baking dish.
- Heat oil in small saucepan over medium heat until shimmering. Add mushrooms, ½ t salt, ¼ t pepper (or 15 cranks). Cook, stirring for 2–4 minutes, until mushrooms soften and start to brown at the edge. Set on a paper towel to drain excess oil.
- Toss spinach into the pan to soak up flavor and cook slightly. Once it's wilted, sprinkle over the chips.
- Next, lay strips of Brie over spinach and chips. Continue scattering mushrooms, blue cheese, and onions evenly across the pan.
- Bake until Brie is just melted (about 20 minutes).
- Serve as soon as you can fit it into your mouth without burning it.
Recipe sourced from Yvonne Ruperti, Serious Eats