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Blue Cheese Spread With Tortilla Triangles

Healthycooking's picture
Ingredients
  New potatoes 1 Pound
  Corn tortillas 4 (8 Inch Size)
  Skim milk 1⁄2 Cup (8 tbs)
  Blue cheese 1 Ounce, crumbled
  Chopped fresh chives 1 Tablespoon
  Coarsely ground black pepper 1⁄4 Teaspoon
Directions

1. Scrub the potatoes, place them in a medium-size saucepan with cold water to cover and bring to a boil over medium heat. Cover the pan, reduce the heat to low and simmer 20 minutes, or until the potatoes are tender when pierced with a knife. Drain the potatoes and set aside to cool. Meanwhile, preheat the oven to 500°
2. Dip each tortilla in a bowl of water, then cut it into 8 triangles. Place the triangles on a baking sheet and bake 3 to 4 minutes, or until crisp. If the tortillas begin to curl, lay another baking sheet on top of them. Reduce the oven temperature to 300°, Return the tortilla triangles to the oven and bake another 2 to 3 minutes, or until golden brown; set aside.
3. When the potatoes are cool enough to handle, peel and quarter them. Place them in a medium-size bowl and mash them, then gradually stir in the milk, cheese, chives and pepper. The mixture should be well blended but not completely smooth.

Recipe Summary

Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Blending
Ingredient: 
Cheese
Interest: 
Healthy

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