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Kettle Chips with Blue Cheese

Wednesday, October 5, 2011 14:01

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My sister, June, and I share a love for a little restaurant in the quaint little town of Salado, Texas. Every year when June comes to visit (usually in the Summer), we have made our little trek to Salado to visit Adelea’s on Main. They have delicious food on both their lunch menu and the dinner menu. June and I usually go for lunch, just because that usually works out best in our schedule.

The appetizer we always get at Adelea’s is the Blue Cheese Kettle Chips…I can’t even describe how good these are! Whether you’re having a cold beer, a glass of crisp wine or a tall glass of iced tea, this appetizer is one you will devour, and it pairs well with any of these fine beverages!

Blue cheese kettle chips are a grown up treat…crunchy kettle chips topped with blue cheese crumbles and drizzled with truffle oil and a sweet balsamic reduction. YUM!

This is a must at your next party or even on game day…it’ll be a huge hit!

BLUE CHEESE KETTLE CHIPS

1 (8.5 oz) bag Bob’s Texas Style Original Kettle Chips

1 cup crumbled blue cheese

1 tablespoon truffle oil

½ cup balsamic reduction

Pour ½ of the chips into a serving bowl and sprinkle with ½ of the cheese and ½ of the truffle oil. Drizzle about 2 tablespoons balsamic reduction over chips. Top with remaining chips. Repeat steps.

*You may make smaller portions of this and serve it as it runs out to prevent any waste. You don’t want to waste any of this…believe me!

BALSAMIC REDUCTION

1 cup balsamic vinegar

1 tablespoon honey

For the reduction:

(Assure your husband and kids that they can suffer through the vinegary smell to reap the great rewards! Turn on your vent-a-hood and open a window while you are reducing to help with the odor and choking!

It’s worth it…trust me!)

Bring the vinegar and honey to a boil in a small saucepan over medium heat.

Turn the heat to low and reduce to ½ cup.

The vinegar will thicken as it cools; refrigerate in a covered container. *Balsamic reduction will keep in the refrigerator for 2 to 3 months.

Jennifer Locklin is the writer of Jane Deere, a vibrant food blog that features all kinds of recipes from home cooking to foods from around the world. She is passionate about cooking and food photography.
You can follow her on Facebook: http://www.facebook.com/janedeereblog or on Twitter: http://twitter.com/#!/janedeerejenn

Check out great new recipes on Jane Deere!: http://janedeereblog.blogspot.com/ If you haven’t already, subscribe here: http://feeds.feedburner.com/JaneDeere

Read more at Jane Deere

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