Serving Size: 6
1 pound blue corn tortilla chips
8 ounces mild Wisconsin Blue Cheese
6 ounces Portobello mushrooms, sliced
2 jalapeños, seeded and diced
Arrange chips on a large serving platter, sprinkle with Blue Cheese and Portobello mushrooms. Bake at 350° F for 5 minutes. Remove from oven. Slide chips onto another plate. Sprinkle with jalapeños.
Serve with salsa and other favorite nacho accompaniments