Gorgonzola and Fontina Nachos with Fennel and Mint
- 8 oz. tortilla chips (preferably unsalted or lightly salted)
- 10 oz. coarsely grated fontina (2-1/2 cups)
- 5 oz. crumbled Gorgonzola (1 cup)
- 2 tsp. fennel seeds
- 2 Tbs. chopped fresh mint
Position a rack 6 inches from the broiler element and heat the broiler on high.
Scatter the tortilla chips onto a large rimmed baking sheet.
Evenly sprinkle the chips with the fontina and Gorgonzola.
Crush the fennel seeds in a mortar and pestle and sprinkle over the cheese.
Broil until the cheese is melted, 1 to 3 minutes.
Sprinkle with the mint and serve hot from the baking sheet.