Potato chips topped with blue cheese, bacon, tomatoes and avocado – a delicious appetizer or a meal.
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I first became acquainted with Blue Cheese Chips a couple of years ago at a local restaurant here in Nokomis called Waterfrontoo Grille and Steakhouse. My husband took me there for my birthday … or maybe it was our anniversary. They are only two days apart so I get confused. But I digress. Waterfrontoo had these Blue Cheese Chips on their specials menu that night as an appetizer.
We ordered it along with our Prime Rib dinners. The portion was so huge and filling that we ended up only eating them and took out meals home.
It must have made an impression on me because I’ve made them several times. I had it for lunch yesterday and I realized that I’ve never shared my version of the recipe with you. So I thought I would share it today.
Loaded Potato Chips with Blue Cheese, Bacon, Tomato and Avocado
Yields 3-4 servings
Chips (I used Cape Cod brand)
4 slices crispy bacon, cooked and crumbled
2 scallions, chopped
1 medium tomato, chopped
1 avocado, seeded and chopped
fresh parsley, chopped
Balsamic drizzle (see recipe here)
Blue Cheese Sauce
1/2 cup crumbled blue cheese plus more for garnish
1/4 cup crème fraîche (or substitute sour cream)
1 Tablespoon heaving whipping cream
For the Sauce
In a pot over medium heat, add ingredients and stir constantly until melted and throughly combined.
Place chips on serving platter (or individual plates). Drizzle blue cheese sauce and balsamic glaze. Top with bacon, blue cheese crumbles, tomato, scallions and avocado.
I’ve also made them with blue chips too … equally as good.
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