A mound of kettle cooked potato chips is covered in blackened steak and tangy blue cheese for a bold nacho experience that will have everyone at the party begging for more!
- 1 tablespoon chili powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1 pound Nolan Ryan All Natural Texas Beef thinly sliced steak strips
- 1 tablespoon canola oil
- 1 (8.5 ounce) kettle cooked potato chips
- 8 ounces blue cheese crumbles
- 1/4 cup chunky blue cheese dressing, for drizzling
- 1/4 cup chopped green onion, for garnishing
- Preheat oven to 400°F. Cover a large rimmed baking sheet with parchment paper.
- To prepare the blackened seasoning, whisk together the chili powder, dried thyme, cayenne pepper, black pepper, garlic powder, onion powder and kosher salt in a small mixing bowl until well combined.
- Cut the steak strips into small pieces. Place the steak pieces in a medium bowl and toss with the blackened seasoning mix until each piece is coated completely.
- Heat the canola oil in a large cast iron skillet over medium-high heat. Once the skillet is hot, place the steak in it in a single layer. Cook for 1-2 minutes on each side until slightly crusty and starting to blacken a bit. Remove from heat.
- Scatter half of the potato chips on the prepared baking sheet. Sprinkle with 1/3 of the blue cheese crumbles. Top with the remaining potato chips and half of the remaining blue cheese crumbles. Spoon the blackened steak evenly over the potato chips. Sprinkle with remaining blue cheese crumbles.
- Bake in the oven for 10 minutes or until blue cheese is bubbly and potato chips are starting to bronze in parts.
- Remove nachos from the oven. Drizzle with blue cheese dressing and sprinkle with chopped green onions before serving.