Served at the 2025 Berries & BarBQ Wine Trail, G. Husmann Wine Company
Ingredients:
1 1⁄2 cups fresh blueberries
2 tablespoons granulated sugar
2 tablespoons jalapeno, diced
1 tablespoon lemon juice
1 cup canola oil
12 corn tortillas, each cut into 6 triangles
1 teaspoon chipotle chili powder
1 teaspoon salt
8 ounces brie cheese, rind removed and cubed
2 cups fontina cheese, shredded
1⁄3 cup sour cream, for topping
2 green onions, chopped
Hot sauce, to taste
Directions:
- Preheat oven to 400°F.
- Combine blueberries, sugar, jalapeno, and lemon juice in a saucepan over medium heat.
- Stir well and as the blueberries warm, mash them slightly with a spoon, leaving some blueberries whole. Simmer for 5 minutes and set aside.
- To add a hint of smoke… heat smoker and let the sauce smoke for 20 minutes
- Add the canola oil to a skillet and heat over medium heat. Once the oil is heated, add tortilla triangles.
- Using tongs, turn the chips over when the bottom sides turn a light golden color, about 1 to 2 minutes. Once both sides of the tortilla chips are a golden color, remove them from the pan onto a paper towel-lined plate.
- Sprinkle the chili powder and salt.
- Set the chips into a cast-iron skillet or other oven-safe dish. Add the cheeses on top of the tortilla triangles and bake for 10 minutes or until the cheese is melted and bubbly.
- Remove from the oven and top with the blueberry sauce. Then top with sour cream, green onions, and hot sauce.
- Serves 4
Serve with G. Husmann Wine Company Blackberry Rhapsody.
