Black and Blue Nachos — Robert St. John

Ingredients

• 4 6-inch corn tortillas
• 2 tsp olive oil
• 2 TBL minced shallot
• 2 TBL minced yellow onion
• 1 tsp minced garlic
• 1/2 tsp salt
• 2 TBL minced sun-dried tomatoes
• 1 tsp dry basil
• 1/4 cup milk
• 3/4 cup blue cheese crumbles
• 1/4 cup shredded pepperjack cheese
• 1 tsp fresh ground black pepper
• 1/2 pound beef tenderloin, cut into 2 inch long strips, 1/2 inch in diameter
• 2 TBL blackening seasoning
• 2 tsp kosher salt
• 2-3 TBL light olive oil