Irish Nachos with Homemade Beer Cheese
The ultimate recipe for “Irish Nachos” made with baked potato slices, corned beef and a creamy homemade beer cheese, topped with jalapenos, tomatoes, and thousand island dressing. You will crave this dish all year long.
Oh yes, I am SO TOTALLY going there. Happily so. Today we’re serving up nachos made in the spirit of the Irish. It is definitely a nod toward the typical nachos you might find at your favorite pub, but were swapping out some ingredients and subbing in others for something that is decadent and crazy delicious.
Don’t get me wrong – this is pub fare at it’s finest, so don’t go thinking you’ll be serving up fine dining here. Forget the candles, OK? Or hey, perhaps this COULD make for a wonderful date night meal. I won’t judge!
Regardless, it is AWESOME. What we have is a base of seasoned and baked potato slices instead of tortilla chips. Our meat is cubed corned beef instead of taco meat.
You can totally use leftover corned beef, which is what we did from our Corned Beef Tacos Recipe. Leftovers rule! Top that with a super creamy homemade beer cheese sauce that we made with Guinness Blonde.
I shared the post yesterday – How to Make Creamy Beer Cheese – in case you’d like more info on that, though I do have instructions below that are more specific to this exact recipe. SO GOOD!
Top it all with diced jalapeno peppers, tomatoes, green onions and your very own Homemade Thousand Island Dressing. Truly, I can’t even. I just…want…more of this.
So let’s walk through it, shall we?
How to Make Irish Nachos
First! Slice the potatoes very thin to about 1/8 inch. Toss them in a bowl with olive oil, granulated garlic, black pepper and paprika. Feel free to vary up the seasonings to your personal tastes.
Bake them at 350 degrees F until they just start to crisp up and the edges brown, about 15 minutes or so, perhaps a bit longer. Just keep an eye on them.
When they are done, layer them on a small baking sheet, and top them with your cubed corned beef, like so.
Next, make your crazy awesome cheese sauce.
Basically, melt the butter and make a roux with flour. Brown that a bit, then swirl in your beer. I used Guinness Blonde for this, which worked perfectly, though can use other beer to your preference.
Swirl in your cream cheese and shredded Irish cheddar cheese and what you have is a super creamy DELISH cheese sauce. Yeah. SO GOOD.
Truly. I mean, you see this, right?
Drizzle the cheese over the top of your Irish Nachos, like so.
Drizzle Drizzle! Just keep drizzling it around. Use as much as you’d like. If you have leftover cheese, save it in a container in the fridge and use it later as a dip or a base for something else.
At the end, it should look something like this…
Dang, I could almost eat this the way it is right now.
But wait! It gets even better.
Toss on a bit more shredded Irish cheddar cheese. Oh yes!
Now! Bake this up about 10 minutes at 350 degrees to warm it up just right.
Oh baby. Then! Top it off with diced jalapeno peppers, diced tomato, green onion and then drizzle on your homemade thousdand island dressing. Of course you can use a store bought brand, but I can guarantee it won’t be as good.
Here you go. I want to dig in again so bad. Bummer! I will make this again very soon. Please let me know how it turns out for you!
I hope you enjoy it.
I can see SO many possible directions for this. In my opinion, potatoes go with pretty much anything. The homemade beer cheese was just…WOW. I could eat that all day. I also love salty food and corned beef is pretty salty, so you don’t need a lot of seasoning for this. All in all, total winner. Love it.
Try Some of My Other Popular Nacho Recipes
- The Ultimate Texas Nachos
- Chipotle Texas Nachos
- Mike’s Late Night Nachos
- Game Day Totchos (Tater Tot Nachos)
- Extra Cheese Gnocchi Nachos
- Chicken Nacho Stuffed Poblano Peppers
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! — Mike H.
- 1 pound yellow potatoes
- 2 tablespoons olive oil + more as needed
- 1 teaspoon granulated garlic
- 1 teaspoon cracked black pepper
- 1 teaspoon paprika – Or use a nice blend of your favorite Cajun seasonings
- 1 pound cooked corned beef cubed
- ½ stick butter
- 2 tablespoons flour
- 8 ounces Guinness Blonde beer
- 3 ounces cream cheese
- 8 ounces shredded white cheddar cheese – bonus points for a good Irish cheddar
- 2 jalapeno peppers diced
- 1 medium firm tomato diced
- Chopped green onion
- Homemade Thousand Island Dressing for serving
Slice the potatoes to 1/8 inch slices. I used a mandolin. Add them to a large bowl and toss them with olive oil, garlic, black pepper and paprika or Cajun seasonings.
Set them onto baking sheets and bake them for 15-20 minutes at 350 degrees, or until they are nicely browned. Remove from heat and layer them together onto a small baking sheet.
Make your cheese by melting the butter in a pot over medium heat. Add the flour and stir. Cook for 10 minutes while continually stirring, until the roux begins to brown a bit.
Stir in the Guinness Blonde beer, still stirring continually, until the mixture thickens a bit, about 5 minutes.
Stir in the cream cheese until melted.
Stir in most of the shredded cheddar cheese a bit at a time, continually stirring, until it melts through and becomes an AMAZING CHEESE SAUCE. Reserve a bit for later.
Next, spread the cooked corned beef over the layered potatoes, then drizzle with the awesome beer cheese. Sprinkle on the remaining shredded cheese.
Bake for 10 minutes at 350 degrees F.
Remove from the oven and top with jalapeno, tomato, green onion, and your Homemade Thousand Island Dressing as desired. So good!
Serves 3-4 (or 2 if you’re really hungry!)