What better way to celebrate St. Patrick’s Day (or any day, really) than with a heaping pile of IRISH NACHOS!? What makes these the ultimate? Well, it starts with a foundation of potato chips so you know it’s good. The cheese sauce is where things get interesting; this one’s made with Guinness and cheddar and a pinch of cayenne because we <3 beer cheese. Finished with crunchy bacon and fresh chives, these nachos have it goin’ on. Wash them down with some Pot o’ Gold Shots for the best St. Paddy’s EVER.YIELDS:6TOTAL TIME:0 HOURS 30 MINSINGREDIENTS2 tbsp.
clove garlic, minced2 tbsp.
stout (such as Guinness)2 1/2 c.
shredded Cheddar cheese
Freshly ground black pepper
Pinch cayenne pepper1
16-oz. bag Ruffles6
strips cooked bacon, chopped2 tbsp.
finely chopped chives DIRECTIONS
- Make beer cheese sauce: In a small saucepan over medium heat, melt butter. Whisk in garlic and flour and cook until the garlic is fragrant, about 1 minute. Add stout and milk and bring mixture to a boil, reduce heat slightly. Stir in cheese and cook until the cheese is melted. Season with salt, pepper, and cayenne.
- On a large serving dish, scatter about half of the chips. Pour about half of the beer cheese on top then sprinkle with chives and chopped bacon. Repeat with remaining ingredients and serve immediately.