Irish Nachos Beer Cheese Corned

Irish nachos bring pub happiness right to your table by swapping out tortilla chips for sturdy kettle-cooked potato chips. This fun twist on the classic nacho appetizer is perfect for parties and truly a crowd-pleaser. Hot crispy chips get topped with golden fried corned beef, then mounded with green onions, juicy tomatoes, briny black olives, and finished with a creamy homemade beer cheese sauce. If you want easy entertaining or a hearty snack with a touch of Irish spirit, this recipe is unbeatable.

The first time I served Irish nachos at a party the platter disappeared in minutes. My friends immediately asked for the recipe and it is now our go-to for every big gathering. That beer cheese sauce is always the star.

Ingredients

• Kettle cooked potato chips: these are extra crunchy so they hold up under the toppings go for brands with thicker cut chips and check that chips are not greasy
• Deli-style corned beef: sliced in strips provides the hearty protein and classic Irish flavor look for well-marbled meat and ask the deli counter to slice it thicker
• Beer for the cheese sauce: any lager or Irish stout works so experiment for different flavors choose quality beer that is not overly bitter
• Shredded sharp cheddar cheese: delivers a tangy bite and creamy melt for the sauce avoid pre-shredded cheese if possible and grate fresh for better melt
• Whole milk: this makes the cheese sauce luxuriously creamy use whole for the best results but two percent can work in a pinch
• Unsalted butter and all-purpose flour: these make the roux for thickening the sauce ensure butter is fresh and flour is not stale for a smooth texture
• Green onions: add freshness and a mild onion bite look for firm stalks with bright green tops
• Diced tomatoes: give sweetness and juiciness use ripe tomatoes or substitute with drained canned in the winter
• Sliced black olives: for a briny punch select olives that are plump and not shriveled up

Step-by-Step Instructions

Prepare Ingredients:

Dice green onions and tomatoes ahead of time and slice corned beef into thin strips so assembly is quick and easy later

Fry the Corned Beef:

Heat a large skillet over medium heat and spread sliced corned beef out so it is not overcrowded Cook for about four minutes stirring until the edges turn golden and slightly crispy Transfer to a paper towel lined plate

Make the Beer Cheese Sauce:

In a small saucepan melt butter over medium low heat Whisk in flour and cook while whisking for two to three minutes until it smells nutty and the flour loses its raw taste Slowly pour in the beer while continuing to whisk until smooth Cook for one minute then add milk Bring just to a simmer not boiling and stir often Add cheese in batches stirring until all is melted and the sauce is glossy and thick

Arrange the Chips:

Spread kettle chips out on a large platter or sheet pan Try to keep the chips in a single layer with chips overlapping slightly but with most of the surfaces exposed to catch all the toppings

Top with Corned Beef and Cheese:

Scatter hot fried corned beef evenly over the chips Drizzle most of the beer cheese sauce over the top saving a little for dipping on the side

Add the Fresh Toppings:

Sprinkle green onions diced tomatoes and olives over the top Make sure to spread the toppings out so every chip gets something

Serve Immediately:

Bring the platter to the table while everything is hot and the cheese is gooey For parties let guests scoop their own portions and offer extra sauce for dipping

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Storage Tips

If you have leftovers store the chips and toppings separately in airtight containers to prevent sogginess Leftover beer cheese sauce will thicken in the fridge just reheat on low with a splash of milk Chips are best eaten fresh but you can refresh them in a low oven for a few minutes if needed

Ingredient Substitutions

You can use pastrami or roast beef if you cannot find corned beef Use Monterrey Jack or Swiss cheese for the sauce if it is what you have Non alcoholic beer can substitute for beer in the sauce

Serving Suggestions

Serve Irish nachos as a hearty appetizer beside a salad for a lighter meal They are perfect for game day parties or family movie nights Try setting up a nacho bar with extra toppings like cooked bacon pickled peppers or even sautéed mushrooms Guests love building their own plates

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Cultural Context

Irish nachos are an American invention inspired by Irish pub food and the popularity of loaded nachos They often appear in pubs during March but are much loved year round using the Irish heritage of potatoes as a clever twist on the classic chip base

Frequently Asked Questions

→ Can I use another type of potato chip?

Kettle-cooked chips are best since they hold up under toppings, but thick-cut chips or homemade oven-baked slices also work.

→ What's the best beer for the cheese sauce?

Any beer works, but a stout such as Guinness adds a classic dark flavor. Lighter beers offer a milder taste.

→ Can I make this appetizer ahead of time?

Prepare the toppings and sauce in advance, but assemble just before serving to keep the chips crisp.

→ Are there vegetarian substitutions for the corned beef?

Try sautéed mushrooms or seasoned jackfruit for a savory, meatless alternative that pairs well with the toppings.

→ How do I keep the cheese sauce smooth?

Heat the sauce gently and stir constantly. A little flour or cornstarch helps maintain a creamy consistency.

→ What other toppings can I add?

Crispy bacon, sausage, jalapeños, or a sprinkle of fresh herbs like parsley can be great additions for extra flavor.