Ohio-Buffalo Nachos

by Rachael Ray Show Staff 3:00 AM, February 1, 2013

Aired February 1, 2013

Serves 6-8
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
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.