Blue Cheese Nachos with Pear and Pancetta

Nachos are one of the most iconic dishes of Mexican cuisine, enjoyed around the world in countless variations. This blue cheese version is an exciting, Italian-inspired twist, where bold blue cheese meets sweet pear and crispy pancetta. These nachos are a perfect choice for parties, casual celebrations, or a festive table during the winter season, accompanied by a glass of sparkling wine. Tips

Any blue cheese works well, such as Gorgonzola, Dolcelatte, or Stilton.
Thick Greek yogurt can be used instead of sour cream.
You can also make this dish using leftover homemade tortillas or store-bought tortilla wraps: cut them into wedges with scissors and toast in a dry pan until crisp.
Blue cheese nachos are an ideal party snack, especially alongside sparkling wine. Eat with your hands—but keep napkins nearby, as they can get a little messy.

Print Recipe

Prep Time 10

Cook Time 10

Resting Time 4

Total Time 20

Servings: 6 people

Cuisine: Fusion

Calories: 1234

Ingredients Method

Ingredients

12 slices pancetta
200 g blue cheese
200 ml thick sour cream
200 g tortilla chips
200 g pear fresh or canned
2 Tbsp light brown cane sugar
50 g walnuts

Method

Peel the pears, remove the cores, and cut into wedges. Cook with the sugar and a little water until they become soft but still slightly firm. (If using canned pears, this step can be skipped.)
Grill or pan-fry the pancetta slices until crispy, then set aside.
Preheat the oven to 200 °C (390 °F).
Mix half of the blue cheese thoroughly with the sour cream.
Line a baking tray with half of the tortilla chips, then drizzle evenly with the sour cream–blue cheese mixture.
Add the remaining chips, arrange the pear slices and walnuts on top, and crumble the remaining blue cheese over everything.
Bake for about 10 minutes, until the cheese has melted and lightly browned. Keep an eye on it—it can burn quickly.
Sprinkle with the crispy pancetta just before serving.