Gorgonzola Fontina Nachos with Fennel and Mint
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.
Ingredients
- 8 oz tortilla chips (preferably unsalted or lightly salted)
- 10 oz Fontina cheese coarsely grated
- 5 oz Gorgonzola cheese crumbled
- 2 tsp fennel seeds
- 2 tbsp mint chopped fresh
Instructions
- 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.
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