Brie & Blue Cheese Nachos

These nachos have me looking forward to next year’s Superbowl already! Or any other sporting event requiring heavy, calorie-laden delights. However, paired with a fruity zinfandel, definitely sophisticated enough for Masterpiece Theatre.

BRIE & BLUE CHEESE NACHOS

10 oz tortilla chips

Olive oil

1 lb button mushrooms, sliced

4 cups baby spinach, chopped

8 oz brie, sliced

2 oz blue cheese, crumbled

1 small red onion, thinly sliced

Preheat oven to 375 degrees.

Spread the tortilla chips in the bottom of a 9x12 baking dish. 

Meanwhile, sauté the mushrooms in a little olive oil. Sprinkle with pepper and salt, cook until nicely browned. 

Toss the spinach with a bit of olive oil, salt and pepper. Spread evenly over the tortilla chips. Top spinach with the brie, then mushrooms and blue cheese.

In the same pan as you cooked the mushrooms, sauté the red onions for a couple of minutes, until softened. Then layer on top of entire dish.

Pop in the oven and cook until warm and bubbly, about 20 minutes.

Trust me, you won’t be needing any salsa with this wondrous concoction.