Popular
Latest From the Show
Ohio-Buffalo Nachos
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 2 tablespoons butter
- 1/4 cup minced onion
- 2 large cloves garlic, finely chopped
- 1 red Fresno chili pepper or jalapeño pepper, seeded and finely chopped
- 2 tablespoons flour
- 1 1/2 cups milk
- 2 cups (1/2 pound) shredded Monterey Jack or mild cheddar
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1 large or 2 medium bags good quality kettle-cooked potato chips
- 1 cup blue cheese crumbles
- Franks RedHot or other cayenne pepper hot sauce
- Celery and carrots, finely chopped into 1/8 inch dice, for garnish
- 1 small bundle of scallions, finely chopped or thinly sliced
- Optional toppings: Chives and parsley or eliminate the blue cheese crumbles and garnish with finely chopped tomato, red onion and cilantro.
Yield
Serves: 6-8
Preparation
Preheat oven to 400F.
Heat butter in a saucepan, add onions, garlic, chili pepper and stir 2-3 minutes. Add flour and stir 1 minute. Whisk in milk and thicken; stir in Monterey Jack and Parm cheeses.
Arrange a layer of potato chips on a baking sheet, top with cheese sauce and blue cheese crumbles. Place in oven and bake until cheese melts and the edges are brown.
Serve on a platter or in shallow bowls topped with hot sauce and finely chopped carrot, celery and onion.