Whether you’re prepping your stomach for tailgate season or the state fair, our Ohio Nachos are the way to go!
- 3 cloves garlic, mashed into a paste
- 1 1/2 c. heavy cream
- 3 oz. finely grated Parmesan Kosher salt & freshly ground black pepper, to taste
- 1 bag of kettle-style potato chips
- 4 oz. crumbled bleu cheese
- 1 T. chopped chives
Heat oven to 400 degrees. Bring garlic and cream to a boil in a 2-quart saucepan over high heat. Reduce heat to medium and cook, stirring, until sauce is thick about 10 minutes. Stir in Parmesan and season with salt and pepper. Pile chips on an oven proof plate, drizzle with sauce and sprinkle with bleu cheese. Cook until cheese is slightly melted, 5-7 minutes; garnish with chives. Serves 4-6.