Aired February 1, 2013
1/4 cup minced onion
2 large cloves garlic, finely chopped
1 red Fresno chili pepper or jalapeņo 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
Franks 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.
Preheat oven to 400F.
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.