I’m going to be up-front with you: You WILL get addicted to these. The Continental Divide has a tendency to do that to people—first, you go for margaritas, and suddenly, every Tuesday becomes Tequila Night. I, personally, am enslaved not only by the hot plates of blues (from which I peel the crispy bits of jack at the end), but by the fajitas, which I can’t write about without salivating. You’ve seen the lines coming out the door on Main Street, right? Down-jacketed people huddling around their lighters? It’s not the neon “get in here” missive; the food, drink and occasionally raucous atmosphere really bring people back.
 Too hot to handle? On the contrary: The Divide’s handcut chips, dressed up with goat cheese, are habit-forming. |
So. How to replicate the red hot blues? It’s considerably more difficult than its short stack of ingredients looks, because the Divide’s chefs handcut their own chips, make fresh, yummy salsa, and keep their hot sauce recipes on the If I Tell You, I’ll Have to Kill You list. But at least you can have the satisfaction of pulling a hot plate of melted cheese out of the oven. Note: If the term “red hot” makes you skittish, be assured that the goat cheese somewhat neutralizes the spice, without detracting from its flavor.
The Continental Divide’s Red Hot Blues
several handfuls spicy blue chips (they’re on the snack aisle)
1/2 cup jack cheese, shredded
1/4 cup soft goat cheese
2 Tbs. scallions, chopped
extras:
salsa
sour cream
hot sauce
Preheat oven to 400 degrees. Put chips on an oven-safe plate or pie dish, scatter jack over them. Crumble goat cheese and evenly distribute over jack. Bake for a few minutes, checking them frequently for an evenly melted and slightly bubbly top. Remove from oven and cover with scallions, slip a second plate underneath so it can be handled, and serve immediately with extras on the side.