The Cordon Bleu Nacho Stack

Today, we make nachos... fancy.

It’s National Cordon Bleu Day, and while the rest of the world is out here rolling ham and chicken into neat little cheese bombs, we’re reimagining this French classic the only way that makes sense: stacked high and plated with flair.

Introducing: The Cordon Bleu Nacho Stack. It's everything you never knew you needed in a nacho—crispy tortilla chips layered with juicy, pan-seared chicken, smoky bits of ham, and a silky, slightly-too-proud cheese drizzle that absolutely thinks it belongs in a Michelin-starred kitchen.

We don’t use “nacho cheese” here. No, no. This is Mornay sauce—a rich, creamy blend of Swiss and Gruyère that’s probably judging you while it melts. It’s poured with intention. It’s plated with precision. It’s giving “culinary school dropout turned snack stylist” energy.

Each bite is a perfect trifecta: the salt of the ham, the savoriness of the chicken, and the creamy, pretentious cheese tying it all together like a white-linen napkin on a snack that never asked for one.

These nachos don’t slouch. They sit tall, like the Eiffel Tower of finger foods—structured, slightly unstable, and best enjoyed with a glass of overpriced white wine you pretend to like.

Bon appétit, bébé.
And yes, we still eat them with our hands. We’re not monsters.

Image created using DALL·E.