- 1 1⁄2 cups fresh blueberries
- 2 tablespoons granulated sugar
- 2 tablespoons jalapeno, diced
- 1 tablespoon lemon juice
- 1 cup canola oil
- 12 corn tortillas, each cut into 6 triangles
- 1 teaspoon chipotle chili powder
- 1 teaspoon salt
- 8 ounces brie cheese, rind removed and cubed
- 2 cups fontina cheese, shredded
- 1⁄3 cup sour cream, for topping
- 2 green onions, chopped
- Hot sauce, to taste
- Preheat oven to 400. Combine blueberries, sugar, jalapeno, and lemon juice in a saucepan over medium heat. Stir well and as the blueberries warm, mash them slightly with a spoon, leaving some blueberries whole. Simmer for 5 minutes and set aside.
- Add the canola oil to a skillet and heat over medium heat. Once the oil is heated, add tortilla triangles. Using tongs, turn the chips over when the bottom sides turn a light golden color, about 1 to 2 minutes. Once both sides of the tortilla chips are a golden color, remove them from the pan onto a paper towel-lined plate. Sprinkle the chili powder and salt.
- Set the chips into a cast iron skillet or other oven-safe dish. Add the cheeses on top of the tortilla triangles and bake for 10 minutes or until the cheese is melted and bubbly.
- Remove from the oven and top with the blueberry sauce. Then top with sour cream, green onions and hot sauce.
About This Recipe
These Blueberry Buenos Nachos won The Great Blueberry Recipe Showdown, and it’s not hard to see why – there’s a party in every bite! The sweetness of the blueberry sauce pairs perfectly with the heat from the jalapenos (add more if you like extra kick) and chili powder-dusted chips. Brie and fontina cheeses add an extra layer of flavor and melty goodness, too. It all comes together in a crave-worthy dish you’ll make again and again, whether it’s for big gatherings or quiet nights at home.
The Great Blueberry Showdown Grand Prize Winner
Developed by Thomas D.