March Recipes

Irish Nachos

A hand taking a chip out of a plate of Irish Nachos
Hands On:
20 minutes
Total Time:
20 minutes


  • 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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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%

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