A hand taking a chip out of a plate of Irish Nachos

Hands On:

20 minutes

Total Time:

20 minutes

Serves:

Ingredients

2 (0.5-oz.) Hy-Vee Meat Department garlic & herb gourmet steak butter
3 tbsp Hy-Vee all-purpose flour
½ tsp Hy-Vee black pepper
¼ tsp Hy-Vee salt
1 cup Hy-Vee whole milk
¾ cup Irish ale
1 (7-oz.) pkg. Kerrygold 12-month aged Cheddar cheese, shredded
1 cup shredded leftover cooked flat cut corned beef brisket
1 (8.5-oz.) bag Hy-Vee kettle cooked, sea salt and malt vinegar potato chips
1 cup refrigerated whiskey dill kraut, drained
3 tbsp Hy-Vee Thousand Island salad dressing
2 tbsp chopped Italian parsley
3 red mini sweet peppers, thinly sliced and seeded

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Preparation

Melt garlic & herb butter in a medium saucepan over medium heat. Whisk in flour, pepper and salt. Gradually whisk in milk. Slowly pour in ale; whisk until combined. Bring to a boil; reduce heat to medium-low. Simmer, uncovered, for 2 minutes.

Whisk in shredded cheese until melted. Simmer, uncovered, for 5 to 6 minutes, whisking occasionally. Remove sauce from heat; keep warm.

To reheat corned beef, microwave in a small microwave-safe bowl for 3 to 4 minute or until 165°, stirring halfway through.

To assemble, spread potato chips on a large serving platter. Drizzle with half of the cheese sauce. Layer with kraut, corned beef, salad dressing, parsley and sweet peppers. Serve with remaining cheese sauce.

Nutrition Facts

Serves: 8

Amount Per Serving
Calories:		49
% Daily Value*
Total Fat: 3g		4%
	Saturated Fat: 1g
	Trans Fat: 0g
Cholesterol: 7mg		2%
Sodium: 114mg		5%
Total Carbohydrate: 3g		1%
	Dietary Fiber: 0g	1%
	Sugars: 1g	1%
Protein: 2g		3%