Blue Cheese Spread With Tortilla Triangles Recipe
Ingredients
| 1 pound new potatoes | ||
| Four 8-inch corn tortillas | ||
| Skim milk | 1/2 Cup (16 tbs) | |
| Blue cheese | 1 Ounce, crumbled | |
| Chives | 1 Tablespoon, chopped | |
| 1/4 teaspoon coarsely ground black pepper | ||
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.
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.
Chef
