Rachael Ray: Rachael's Daytime Talkshow

Ohio-Buffalo Nachos

Aired on: February 1, 2013

Ohio Nachos are made on potato chips rather than corn tortilla chips. Here cheese sauce, blue cheese crumbles and hot sauce top kettle-cooked potato chips and are garnished with finely chopped crunchy carrot, celery and green onion, Buffalo-style.

Ingredients

2 tablespoons butter
1/4 cup minced onion
2 large cloves garlic, finely chopped
1 red Fresno chili pepper or jalapeño pepper, seeded and finely chopped
2 tablespoons flour
1 1/2 cups milk
2 cups (1/2 pound) shredded Monterey Jack or mild cheddar
1/4 cup grated Parmigiano-Reggiano cheese
1 large or 2 medium bags good quality kettle-cooked potato chips
1 cup blue cheese crumbles
Frank’s® RedHot® or other cayenne pepper hot sauce
Celery and carrots, finely chopped into 1/8 inch dice, for garnish
1 small bundle of scallions, finely chopped or thinly sliced
Optional toppings: Chives and parsley or eliminate the blue cheese crumbles and garnish with finely chopped tomato, red onion and cilantro.

Yields: 6-8

Preparation

Preheat oven to 400ºF.

Heat butter in a saucepan, add onions, garlic, chili pepper and stir 2-3 minutes. Add flour and stir 1 minute. Whisk in milk and thicken; stir in Monterey Jack and Parm cheeses.

Arrange a layer of potato chips on a baking sheet, top with cheese sauce and blue cheese crumbles. Place in oven and bake until cheese melts and the edges are brown.

Serve on a platter or in shallow bowls topped with hot sauce and finely chopped carrot, celery and onion.