Welcome to a world where bold, tangy blue cheese transforms ordinary meals into extraordinary culinary adventures! Whether you’re craving comforting classics or elegant entertaining dishes, these 27 irresistible recipes will inspire your inner chef and delight your taste buds. Get ready to fall in love with blue cheese all over again—let’s dive in!
Blue Cheese and Walnut Stuffed Chicken Breasts
Busting out of my usual weeknight dinner rut, I created these blue cheese and walnut stuffed chicken breasts after a friend brought over an amazing cheese plate—sometimes inspiration strikes in the most delicious ways! This dish has become my go-to for impressing guests without spending hours in the kitchen.
Ingredients
– 4 boneless, skinless chicken breasts
– 1/2 cup crumbled blue cheese
– 1/4 cup chopped walnuts
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp garlic powder
Instructions
1. Preheat your oven to 375°F.
2. Place each chicken breast between two pieces of plastic wrap and pound to 1/4-inch thickness using a meat mallet or rolling pin.
3. In a small bowl, combine 1/2 cup crumbled blue cheese and 1/4 cup chopped walnuts.
4. Season both sides of each chicken breast with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.
5. Divide the blue cheese and walnut mixture evenly among the center of each chicken breast.
6. Roll each chicken breast tightly around the filling, securing with toothpicks if needed.
7. Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat.
8. Sear the chicken rolls for 2-3 minutes per side until golden brown.
9. Transfer the skillet to the preheated oven and bake for 20-25 minutes.
10. Remove from oven and let rest for 5 minutes before slicing.
11. Discard any toothpicks used for securing.
12. Serve immediately while hot.
Juicy and flavorful, the chicken stays moist while the blue cheese melts into a creamy, tangy filling complemented by the crunchy walnuts. I love serving this over a bed of wild rice or with roasted asparagus for a complete meal that feels restaurant-quality but is surprisingly simple to make at home.
Creamy Blue Cheese and Spinach Risotto
Bustling around my kitchen on a crisp fall evening, I found myself craving something rich and comforting—the kind of dish that makes you forget the day’s chaos. That’s when I decided to whip up this creamy risotto, packed with tangy blue cheese and vibrant spinach. It’s become my go-to for impressing guests or just treating myself after a long week.
Ingredients
– 1 cup Arborio rice
– 4 cups chicken broth
– 1 cup white wine
– 1 cup fresh spinach
– 1/2 cup crumbled blue cheese
– 1/4 cup grated Parmesan cheese
– 2 tbsp unsalted butter
– 1 tbsp olive oil
– 1/2 cup finely chopped onion
– 2 cloves minced garlic
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Heat the chicken broth in a saucepan over medium heat until it simmers, then reduce to low to keep warm.
2. Heat the olive oil in a large skillet over medium heat for 1 minute.
3. Add the chopped onion and sauté for 3-4 minutes until translucent.
4. Add the minced garlic and cook for 1 minute until fragrant.
5. Stir in the Arborio rice and toast for 2 minutes, coating it evenly with the oil.
6. Pour in the white wine and cook, stirring constantly, until fully absorbed, about 2-3 minutes.
7. Add 1/2 cup of warm broth to the rice, stirring continuously until absorbed.
8. Repeat adding broth 1/2 cup at a time, stirring after each addition until absorbed, for about 20-25 minutes total.
9. Stir in the fresh spinach and cook for 2 minutes until wilted.
10. Remove the skillet from heat and stir in the unsalted butter, blue cheese, Parmesan cheese, salt, and black pepper until creamy.
11. Let the risotto rest for 2 minutes before serving.
My favorite part? The risotto turns out luxuriously creamy with a bold, tangy kick from the blue cheese, balanced by the fresh spinach. Serve it topped with extra crumbled blue cheese for an elegant touch, or pair it with a simple grilled chicken for a hearty meal.
Grilled Pear and Blue Cheese Salad
Now that autumn is in full swing, I find myself craving those warm, comforting salads that bridge the gap between summer freshness and cozy fall flavors. Nothing beats the combination of sweet grilled pears with tangy blue cheese—it’s a pairing I discovered at a farmers’ market years ago and have been perfecting ever since.
Ingredients
– 2 firm pears
– 6 cups mixed greens
– 1/2 cup crumbled blue cheese
– 1/4 cup chopped walnuts
– 2 tbsp olive oil
– 1 tbsp balsamic vinegar
– 1 tsp honey
– 1/4 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your grill to medium-high heat (400°F).
2. Cut the pears in half lengthwise and remove the cores with a small spoon.
3. Brush the cut sides of the pears lightly with 1 tablespoon of olive oil to prevent sticking.
4. Place the pears cut-side down on the preheated grill.
5. Grill for 4-5 minutes until you see clear grill marks and the pears are slightly softened.
6. Flip the pears and grill for another 3-4 minutes on the skin side.
7. Remove the pears from the grill and let them cool for 5 minutes.
8. While the pears cool, whisk together the remaining 1 tablespoon olive oil, balsamic vinegar, honey, salt, and black pepper in a small bowl.
9. Slice the grilled pears into 1/4-inch thick slices.
10. In a large salad bowl, combine the mixed greens, sliced pears, crumbled blue cheese, and chopped walnuts.
11. Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.
12. Serve immediately while the pears are still slightly warm.
Unbelievably satisfying, this salad delivers a perfect contrast between the warm, caramelized pears and the cool, crisp greens. The creamy blue cheese melts just slightly against the warm fruit, creating pockets of rich flavor that complement the crunchy walnuts beautifully. For an extra special touch, try serving it alongside a seared pork chop or as a starter for your next dinner party—it always impresses!
Blue Cheese and Mushroom Burger
Haven’t we all had those days where only a juicy, indulgent burger will do? I whipped up this Blue Cheese and Mushroom Burger last weekend after a long hike, and it hit the spot perfectly—creamy, savory, and totally satisfying.
Ingredients
– 1 lb ground beef (80/20 blend)
– 4 oz cremini mushrooms, sliced
– 1/2 cup crumbled blue cheese
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 4 hamburger buns
– 2 tbsp unsalted butter
Instructions
1. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering.
2. Add 4 oz sliced cremini mushrooms and sauté for 5-7 minutes, stirring occasionally, until browned and tender.
3. Remove mushrooms from skillet and set aside.
4. In a bowl, combine 1 lb ground beef, 1/2 tsp salt, and 1/4 tsp black pepper; mix gently with hands to avoid overworking the meat.
5. Divide the mixture into 4 equal portions and shape into patties, each about 3/4 inch thick.
6. Heat the same skillet over medium-high heat and cook patties for 4-5 minutes per side, or until internal temperature reaches 160°F.
7. Top each patty with sautéed mushrooms and 2 tbsp crumbled blue cheese during the last minute of cooking to allow melting.
8. While patties cook, spread 2 tbsp unsalted butter on the cut sides of 4 hamburger buns and toast in a separate pan over medium heat for 2-3 minutes until golden brown.
9. Assemble burgers by placing each patty on a toasted bun bottom, then top with bun top.
Rich, melty blue cheese and earthy mushrooms create a decadent combo against the juicy beef, with a slight crunch from the toasted bun. Serve it with crispy sweet potato fries for a contrast in textures, or enjoy it as is for a cozy night in.
Savory Blue Cheese and Bacon Quiche
Gosh, I still remember the first time I made this quiche for a brunch potluck—it disappeared before I could even grab a slice! There’s something magical about the combination of salty bacon and tangy blue cheese that keeps everyone coming back for more.
Ingredients
– 1 pie crust (9-inch)
– 6 slices bacon
– 1 cup heavy cream
– 4 large eggs
– 1/2 cup crumbled blue cheese
– 1/4 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 375°F (190°C).
2. Place the pie crust into a 9-inch pie dish and crimp the edges.
3. Cook the bacon in a skillet over medium heat for 8-10 minutes until crispy.
4. Transfer the bacon to a paper towel-lined plate to drain excess grease.
5. Crumble the cooled bacon into small pieces.
6. In a medium bowl, whisk together the heavy cream and eggs until fully combined.
7. Stir in the crumbled blue cheese, salt, and black pepper.
8. Sprinkle the crumbled bacon evenly over the bottom of the pie crust.
9. Pour the egg mixture over the bacon in the pie crust.
10. Bake the quiche in the preheated oven for 35-40 minutes, or until the center is set and the top is golden brown.
11. Let the quiche cool on a wire rack for 10 minutes before slicing.
Just out of the oven, this quiche has a flaky crust that shatters with each bite, while the creamy filling is studded with pockets of sharp blue cheese and smoky bacon. I love serving it warm with a simple arugula salad dressed in lemon vinaigrette to cut through the richness—it’s perfect for lazy weekend brunches or even a quick dinner with leftovers that reheat beautifully.
Blue Cheese and Roasted Garlic Mashed Potatoes
Unbelievably creamy and packed with bold flavor, these blue cheese and roasted garlic mashed potatoes have become my go-to side dish for holiday gatherings. I first discovered this combination when trying to use up leftover cheese after a party, and now my family requests it every Thanksgiving. There’s something magical about how the pungent blue cheese mellows when mixed with sweet roasted garlic.
Ingredients
– 3 pounds russet potatoes
– 1 whole garlic head
– 1 tablespoon olive oil
– 1 cup whole milk
– 4 tablespoons unsalted butter
– 4 ounces crumbled blue cheese
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions
1. Preheat your oven to 400°F.
2. Cut the top 1/4 inch off the garlic head to expose the cloves.
3. Drizzle the garlic head with 1 tablespoon olive oil and wrap tightly in aluminum foil.
4. Roast the wrapped garlic in the preheated oven for 40 minutes until soft and golden brown.
5. While garlic roasts, peel and quarter 3 pounds of russet potatoes.
6. Place potatoes in a large pot and cover with cold water by 2 inches.
7. Bring the pot to a boil over high heat, then reduce to a simmer for 15-20 minutes until potatoes are fork-tender.
8. Drain the potatoes thoroughly in a colander and return them to the warm pot.
9. Squeeze the roasted garlic cloves from their skins into the pot with the potatoes.
10. Heat 1 cup whole milk and 4 tablespoons unsalted butter in a small saucepan until butter melts and milk is warm.
11. Mash the potatoes and garlic with a potato masher until no large lumps remain.
12. Gradually pour the warm milk mixture into the potatoes while continuing to mash.
13. Add 4 ounces crumbled blue cheese, 1 teaspoon salt, and 1/2 teaspoon black pepper.
14. Stir gently until the cheese is partially melted but still visible in streaks.
15. Serve immediately while warm.
Notably creamy with a perfect balance of sharp and savory notes, these mashed potatoes feature delightful pockets of melted blue cheese throughout. The roasted garlic adds a subtle sweetness that complements the tangy cheese beautifully. For an extra special presentation, transfer to a baking dish, top with additional crumbled blue cheese, and broil for 2-3 minutes until golden and bubbly.
Buffalo Wing Inspired Blue Cheese Dip
Every time I make game-day snacks, this Buffalo wing inspired blue cheese dip becomes the star of the show—it’s the perfect creamy, tangy companion to crispy wings or fresh veggies. I first whipped this up during a last-minute gathering, and now it’s my go-to for its bold flavor and simplicity. Trust me, once you try it, you’ll be making it on repeat too!
Ingredients
– 1 cup sour cream
– 1/2 cup mayonnaise
– 1/2 cup crumbled blue cheese
– 2 tbsp hot sauce
– 1 tbsp white vinegar
– 1/2 tsp garlic powder
– 1/4 tsp onion powder
– 1/4 tsp black pepper
Instructions
1. In a medium mixing bowl, combine 1 cup sour cream and 1/2 cup mayonnaise until smooth.
2. Add 1/2 cup crumbled blue cheese to the bowl, gently folding it in to maintain some texture.
3. Pour in 2 tbsp hot sauce and 1 tbsp white vinegar, stirring thoroughly to incorporate.
4. Sprinkle in 1/2 tsp garlic powder, 1/4 tsp onion powder, and 1/4 tsp black pepper, mixing until evenly distributed.
5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
6. After chilling, give the dip a final stir before serving.
My favorite thing about this dip is its rich, creamy texture with just the right amount of blue cheese crumbles for a pleasant bite. The heat from the hot sauce balances beautifully with the tangy notes, making it irresistible with celery sticks or as a drizzle over grilled chicken. For a fun twist, try serving it warm by gently heating it in a saucepan over low heat for 5 minutes, stirring constantly—it’s a game-changer!
Caramelized Onion and Blue Cheese Pizza
My love for this pizza started during a chilly autumn evening when I needed something rich and comforting. The combination of sweet caramelized onions and tangy blue cheese creates magic on a crispy crust—it’s become my go-to for impressing guests or treating myself after a long week.
Ingredients
– 1 lb pizza dough
– 2 tbsp olive oil
– 2 large yellow onions, thinly sliced
– 1 tsp sugar
– 1/4 tsp salt
– 1/2 cup crumbled blue cheese
– 1/2 cup shredded mozzarella cheese
– 1 tbsp cornmeal
Instructions
1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat for 30 minutes.
2. Heat 2 tbsp olive oil in a large skillet over medium-low heat.
3. Add 2 thinly sliced large yellow onions and cook for 10 minutes, stirring occasionally.
4. Sprinkle 1 tsp sugar and 1/4 tsp salt over the onions to help caramelization.
5. Continue cooking the onions for 20-25 minutes, stirring every 5 minutes, until they are deep golden brown and sweet.
6. Tip: Cook onions low and slow—rushing this step can make them bitter instead of sweet.
7. On a floured surface, stretch 1 lb pizza dough into a 12-inch circle.
8. Sprinkle 1 tbsp cornmeal on a pizza peel or inverted baking sheet to prevent sticking.
9. Transfer the stretched dough to the prepared peel.
10. Evenly spread the caramelized onions over the dough, leaving a 1-inch border.
11. Top with 1/2 cup shredded mozzarella cheese and 1/2 cup crumbled blue cheese.
12. Tip: Distribute blue cheese in small clusters for pockets of bold flavor in every bite.
13. Carefully slide the pizza onto the preheated pizza stone or baking sheet.
14. Bake for 12-15 minutes, until the crust is golden and cheese is bubbly and slightly browned.
15. Tip: For an extra crispy crust, avoid overloading with toppings—keep it balanced.
16. Remove the pizza from the oven and let it rest for 3 minutes before slicing.
Kind of pizza that surprises with its depth—the crispy base gives way to creamy, tangy cheese and sweet onions that melt together perfectly. Serve it with a drizzle of honey or a side of arugula salad to cut through the richness, making it ideal for a cozy night in or a casual gathering with friends.
Blue Cheese and Herb Stuffed Mushrooms
During my first dinner party years ago, I nervously served these stuffed mushrooms, and they disappeared before I could even take a bite—now they’re my go-to appetizer for any gathering.
Ingredients
– 16 large cremini mushrooms
– 2 tablespoons olive oil
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 4 ounces cream cheese, softened
– 1/2 cup crumbled blue cheese
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh thyme
– 1/4 cup breadcrumbs
– 1 clove garlic, minced
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup—this tip saves you from scrubbing later.
2. Gently twist the stems from all 16 mushrooms and set the caps aside; finely chop the stems for use in the filling.
3. In a medium bowl, toss the mushroom caps with 2 tablespoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
4. Arrange the mushroom caps hollow-side up on the prepared baking sheet, spacing them about 1 inch apart to allow even cooking.
5. In the same bowl, combine the chopped mushroom stems, 4 ounces softened cream cheese, 1/2 cup crumbled blue cheese, 2 tablespoons chopped parsley, 1 tablespoon chopped thyme, 1/4 cup breadcrumbs, and 1 clove minced garlic.
6. Mix the filling thoroughly with a spoon until all ingredients are well incorporated and the mixture holds together.
7. Spoon the filling evenly into each mushroom cap, mounding it slightly—a small cookie scoop works perfectly here for uniform portions.
8. Bake the stuffed mushrooms in the preheated oven for 18-20 minutes, or until the tops are golden brown and the mushrooms are tender.
9. Remove from the oven and let them cool for 5 minutes before serving to allow the flavors to meld.
Zesty and rich, these mushrooms boast a creamy, tangy interior with a crispy top, while the herbs add a fresh contrast. I love serving them atop a bed of arugula for a simple salad or alongside a crisp white wine—they’re always a crowd-pleaser!
Rich Blue Cheese and Fig Tart
Crisp autumn afternoons always make me crave something savory with a touch of sweetness, and this rich blue cheese and fig tart hits the spot perfectly—it’s become my go-to for cozy gatherings or even a fancy weeknight treat. I love how the bold flavors meld together, and the flaky crust is just irresistible every time I make it.
Ingredients
– 1 1/4 cups all-purpose flour
– 1/2 cup unsalted butter, cold and cubed
– 1/4 cup ice water
– 4 ounces blue cheese, crumbled
– 1/2 cup fig jam
– 1/4 cup honey
– 1 large egg, beaten
– 1/4 teaspoon salt
Instructions
1. Preheat the oven to 375°F to ensure it’s fully heated for even baking.
2. In a large bowl, combine 1 1/4 cups all-purpose flour and 1/4 teaspoon salt.
3. Add 1/2 cup cold, cubed unsalted butter to the flour mixture.
4. Use a pastry cutter or your fingers to blend the butter into the flour until it resembles coarse crumbs.
5. Gradually mix in 1/4 cup ice water until the dough just comes together, being careful not to overwork it for a flaky crust.
6. Roll out the dough on a floured surface to fit a 9-inch tart pan.
7. Press the dough into the tart pan and trim any excess edges.
8. Prick the bottom of the crust with a fork to prevent bubbling during baking.
9. Spread 1/2 cup fig jam evenly over the crust as a base layer.
10. Sprinkle 4 ounces crumbled blue cheese over the fig jam.
11. Drizzle 1/4 cup honey over the cheese for added sweetness.
12. Brush the edges of the crust with 1 beaten large egg to promote a golden brown finish.
13. Bake in the preheated oven at 375°F for 25-30 minutes, or until the crust is golden and the filling is bubbly.
14. Allow the tart to cool for 10 minutes before slicing to set properly.
Serve this tart warm to enjoy the gooey cheese and sweet fig contrast—it pairs wonderfully with a simple arugula salad or a glass of red wine for an elegant touch.
Zesty Blue Cheese Crusted Steak
Unbelievably good—this zesty blue cheese crusted steak has become my go-to for impressing dinner guests without spending hours in the kitchen. I first tried it during a cozy winter gathering, and now it’s a staple that always earns rave reviews for its bold flavors and restaurant-quality presentation.
Ingredients
– 2 (8 oz) ribeye steaks
– 1 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/2 cup crumbled blue cheese
– 1/4 cup panko breadcrumbs
– 1 tbsp chopped fresh parsley
– 1 tsp lemon zest
– 1/4 tsp garlic powder
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the ribeye steaks dry with paper towels to ensure a good sear.
3. Rub the steaks evenly with olive oil, then season both sides with kosher salt and black pepper.
4. Heat a cast-iron skillet over high heat until smoking hot, about 2 minutes.
5. Sear the steaks for 2 minutes per side to develop a golden-brown crust.
6. Transfer the steaks to the prepared baking sheet.
7. In a small bowl, combine crumbled blue cheese, panko breadcrumbs, chopped fresh parsley, lemon zest, and garlic powder.
8. Press the blue cheese mixture firmly onto the top of each steak to form an even layer.
9. Bake in the preheated oven for 6-8 minutes, or until the internal temperature reaches 135°F for medium-rare.
10. Let the steaks rest for 5 minutes before slicing to allow juices to redistribute.
Rich and savory, the blue cheese crust melts into a tangy, crispy topping that contrasts beautifully with the juicy, tender steak beneath. Serve it sliced over a bed of arugula with a drizzle of balsamic glaze for a complete meal that feels both elegant and comforting.
Blue Cheese and Honey Roasted Brussel Sprouts
As a self-proclaimed Brussels sprouts skeptic turned enthusiast, I finally found the perfect combination that converted me—sweet honey balancing pungent blue cheese in this unforgettable side dish. It all started when my friend Sarah brought a similar version to our potluck, and I’ve been tweaking it ever since to achieve that ideal crispy-tender texture with minimal fuss.
Ingredients
– 1.5 pounds Brussels sprouts
– 3 tablespoons olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 3 tablespoons honey
– 1/2 cup crumbled blue cheese
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. Trim the stem ends from 1.5 pounds of Brussels sprouts and cut any large sprouts in half lengthwise.
3. Toss the Brussels sprouts with 3 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl until evenly coated.
4. Spread the sprouts in a single layer on the prepared baking sheet, ensuring they aren’t crowded to promote browning.
5. Roast in the preheated oven for 20 minutes, then flip each sprout with tongs for even cooking.
6. Continue roasting for another 10-15 minutes until the edges are crispy and deeply browned.
7. Drizzle 3 tablespoons of honey evenly over the hot sprouts, tossing gently to coat.
8. Sprinkle 1/2 cup of crumbled blue cheese over the sprouts while still warm, allowing it to slightly melt.
9. Transfer to a serving dish immediately.
Kick back and enjoy the magic of this dish—the caramelized crispness of the sprouts pairs wonderfully with the creamy, tangy blue cheese and sweet honey glaze. I love serving these alongside grilled steak or tossing them into a fall salad for extra depth, and they always disappear faster than anything else on the table.
Conclusion
Excitingly, these 27 blue cheese recipes offer endless inspiration for home cooks. We hope you try them, share your favorites in the comments, and pin this article on Pinterest to spread the cheesy love!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
