Servings: 8 to 10
This sophisticated take on nachos may sound unusual, but the salty-tangy Gorgonzola and creamy fontina meld beautifully, fennel seeds add a subtle anise note, and fresh mint brightens the mix. It’s an irresistible combination.
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Made these for wine club and they were devoured within minutes of coming out of the oven. I couldn't find fontina that day so substituted gruyere. Still very tasty and even those who said they weren't fans of fennel still really liked these.
These were a wonderful change from bar food nachos. I followed the recipe but also added candied jalapeos before putting under the broiler. They were delicious and my guests raved!!! The gorgonzola is not overwhelming and don't skimp on the mint - it balances out nicely with the candied jalapeos.
Fabulous!! Unsalted chips are a must because these nachos are quite salty. That said, the flavors are divine. Served these for lunch w/chilled cucumber avocado soup and a Torrontes wine. YUM!!
I have made these several times and they are fabulous, out of this world! I use the thick cut chips that are home-made from the local grocery store.
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