3 Cheese Charcuterie Nachos are TENDERNISM!!

Ingredients

• 8 oz Tortilla Chips (sturdy, restaurant‑style)
• 8 oz Flank Steak (thinly sliced cross‑grain, like roast beef)
• 4 oz Prosciutto (thin slices, “rich man’s ham”)
• 2 oz Valdeón Blue Cheese (Spanish blue cheese, crumbly)
• 0.25 cup Parmesan Cheese (freshly grated from a block)
• 2 oz Monterey Jack Cheese (shredded)
• 2 tbsp Fig and Chili Spread (sweet‑spicy condiment)
• 1 tbsp Balsamic Glaze (reduction, for drizzling)
• 1 tbsp Fresh Chives (finely chopped)

Instructions

1. Preheat Oven

   Set the oven to 375°F and allow it to fully preheat.

   Time: PT5M

   Temperature: 375°F

2. Prepare Chip Base

   Line a baking sheet with parchment paper and spread the tortilla chips in an even layer.

   Time: PT2M

3. Add Steak

   Lay the ultra‑thin flank‑steak slices over the chips, distributing evenly.

   Time: PT3M

4. Add Ham

   Tear the prosciutto into bite‑size pieces and scatter them over the steak.

   Time: PT2M

5. Crumble Blue Cheese

   Break the Valdeón blue cheese into small crumbles and distribute across the surface.

   Time: PT2M

6. Add Remaining Cheeses

   Grate the Parmesan and sprinkle the shredded Monterey Jack evenly over the nachos.

   Time: PT3M

7. Bake Until Melted

   Place the sheet in the oven and bake until the cheeses are fully melted, bubbly, and lightly golden, about 8 minutes.

   Time: PT8M

   Temperature: 375°F

8. Add Fig‑Chili Dollops

   Remove from oven and spoon small dollops of fig‑and‑chili spread over the hot nachos.

   Time: PT2M

9. Drizzle Balsamic Glaze

   Drizzle the balsamic glaze in thin lines across the top.

   Time: PT1M

10. Finish with Chives

    Scatter the chopped chives over the finished nachos for color and freshness.

    Time: PT1M

11. Serve

    Serve immediately while hot and crunchy.

    Time: PT0M

Nutrition Facts

Calories

450

Protein

20g

Carbohydrates

30g

Fat

25g

Fiber

4g