Irish Nachos with Beer Cheese (Printer-Friendly)
Crunchy kettle chips, fried corned beef, and creamy beer cheese sauce create a pub favorite for every gathering.
# What You’ll Need to Cook:
→ Base
01 -
250 g kettle-cooked potato chips
→ Protein
02 -
150 g corned beef, cut into strips
→ Beer Cheese Sauce
03 -
200 ml beer (such as stout or lager)
04 -
180 g shredded sharp cheddar cheese
05 -
1 tablespoon unsalted butter
06 -
1 tablespoon plain flour
07 -
60 ml whole milk
08 -
0.25 teaspoon ground black pepper
→ Toppings
09 -
30 g sliced black olives
10 -
60 g diced tomatoes
11 -
2 green onions, finely sliced
# Steps to Prepare:
01 -
Heat a nonstick pan over medium-high heat and fry corned beef strips until edges are crispy and caramelised, about 3–5 minutes. Set aside.
02 -
Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually pour in beer while whisking, then add milk. Bring to a gentle simmer, then stir in shredded cheddar cheese until completely smooth. Season with black pepper. Keep warm.
03 -
Arrange kettle-cooked potato chips evenly on a large serving platter or oven-safe dish.
04 -
Distribute crispy fried corned beef strips over the layer of potato chips.
05 -
Pour warm beer cheese sauce generously over the chips and corned beef.
06 -
Scatter diced tomatoes, sliced black olives, and sliced green onions on top. Serve immediately.
# Extra Cooking Tips:
01 -
For a more intense flavour profile, substitute a dark Irish stout in the cheese sauce.
02 -
For best texture, serve immediately after assembly to keep chips crispy.