Gorgonzola and Fontina Nachos with Fennel and Mint

This sophisticated take on nachos may sound unusual, but the salty-tangy Gorgonzola and creamy fontina meld beautifully, fennel seeds add a subtle anise note, and fresh mint brightens the mix. It’s an irresistible combination.

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  8 oz. tortilla chips (preferably unsalted or lightly salted)
  
  


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  10 oz. coarsely grated fontina (2-1/2 cups)
  
  


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  5 oz. crumbled Gorgonzola (1 cup)
  
  


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  2 tsp. fennel seeds
  
  


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  2 Tbs. chopped fresh mint
  
  

Position a rack 6 inches from the broiler element and heat the broiler on high. Scatter the tortilla chips onto a large rimmed baking sheet. Evenly sprinkle the chips with the fontina and Gorgonzola. Crush the fennel seeds in a mortar and pestle and sprinkle over the cheese. Broil until the cheese is melted, 1 to 3 minutes. Sprinkle with the mint and serve hot from the baking sheet.