Blue Cheese Spread With Tortilla Triangles
|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|
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.