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Ohio-Buffalo Nachos

Serves 6-8

Originally aired

INGREDIENTS
  • 2 tablespoons butter
  • 1/4 cup minced onion
  • 2 large cloves garlic, finely chopped
  • 1 red Fresno chili pepper or jalapeƱo 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.
PREPARATION

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.

COMMENTS