Irish Nachos
Pair these Irish nachos with a cold pint of your favorite beer or a crisp apple cider for a truly festive St. Patrick’s Day treat. The perfect appetizer to satisfy any crowd.
- Prep Time 15 Minutes
- Cook Time 35 Minutes
- Total Time 50 Minutes
- Serves 5 People
- Calories 246 cal
Ingredients
- 1/2 cup Kristy Kuts Salsa Verde Blend
- 1/2 cup Kristy Kuts diced red onion
- 2 cups Kristy Kuts whole peeled sliced Idaho potatoes
- Kristy Kuts sliced jalapeños, optional for extra heat
- Kristy Kuts chopped cilantro, for garnish
- 2 tablespoons olive oil
- Salt & pepper, to taste
- 1 cup shredded corned beef
- 1 cup shredded cheddar cheese
- 1/4 cup sour cream
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
- Prepare the Potato Slices: Toss the potato slices with olive oil, salt, and pepper in a large bowl. Spread them out in a single layer on the prepared baking sheet.
- Bake the Potatoes: Bake in the preheated oven for about 20-25 minutes, flipping halfway through, until they are golden brown and crispy.
- Layer the Nachos: Once the potatoes are done, remove them from the oven but keep the oven on. Arrange half of the potato slices in a cast-iron skillet or oven-proof dish. Sprinkle half of the shredded corned beef, half of the red onion, half of the jalapeño slices (if using), and half of the cheddar cheese over the potatoes. Repeat with the remaining potatoes, corned beef, onion, jalapeño, and cheese.
- Bake Again: Return the skillet or dish to the oven and bake for another 5-10 minutes, or until the cheese is melted and bubbly.
- Add Toppings: Drizzle the salsa verde over the top of the melted cheese. Add dollops of sour cream and garnish with fresh cilantro.
- Serve and Enjoy: Serve immediately, directly from the skillet or dish, ensuring the nachos are hot and the cheese is gooey.