Gorgonzola and Fontana Nachos with Fennel and Mint


  • 8 oz. tortilla chips (preferably unsalted or lightly salted)
  • 10 oz. coarsely grated Fontana (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 Fontana 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.