Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Gorgonzola and Fontina Nachos with Fennel and Mint

Scott Phillips

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.


  • 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

Nutritional Information

  • Calories (kcal) : 250
  • Fat Calories (kcal): 140
  • Fat (g): 16
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 40
  • Sodium (mg): 300
  • Carbohydrates (g): 15
  • Fiber (g): 1
  • Protein (g): 10


  • 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.


Rate or Review

Reviews (4 reviews)

  • jlw8888 | 06/06/2020

    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.

  • momsstuffing | 02/11/2016

    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.

  • wkendgolf | 07/12/2015

    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!!

  • vixcancook | 06/02/2015

    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.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial