Irish Nachos
One dish that I think is perfect on a cold winter day is my take on a traditional Mexican staple. Well, they aren’t exactly Mexican or Irish, per se, but since I’ve replaced the tortilla chips with potatoes, the name seems justified. Potatoes are perfect in this recipe, as you can still find local potatoes in the winter and they result in a more substantial dish.
Ingredients
For The Salsa
- 6 large plum tomatoes chopped
- 1 green pepper chopped
- 1 yellow onion chopped
- 1 hot Portuguese or serrano pepper chopped
- 1 jalapeno pepper chopped
- 1 tbsp sugar
- salt to taste
- ¾ tsp ground cumin
- 1 6-ounce can tomato paste
- ¼ cup white vinegar
For Everything Else
- 1½ lbs potatoes sliced ¼-inch thick
- 2 tbsp butter
- 2 tbsp flour
- 1 cup whole milk
- ⅔ cup cream cheese
- 4 ounces sharp cheddar cheese shredded
- 4 ounces pepper jack cheese shredded
- ½ tsp tsp cumin
- ½ tsp chili powder
- 1 15-ounce can black beans, rinsed and drained
- Neutral oil, for frying
- Nacho toppings of your choice: scallions, sour cream, guacamole, and pickled jalapenos are great options!
Instructions
For The Salsa
- In a large saucepan, combine all ingredients. Bring to a boil; reduce heat; simmer uncovered for one hour.
For Everything Else
- Place potatoes in a bowl of cold water for 20 minutes.
- Meanwhile, make the cheese sauce. Melt butter in medium saucepan. Add flour, and stir until combined. Add milk; bring to a simmer; stir and cook until slightly thickened. Add cheese, cumin, and chili powder. Stir together and cook over medium-low heat until completely melted.
- Drain and pat dry potato slices. Heat an inch or two of oil in a large saucepan to 375 degrees. Fry potatoes in batches until lightly browned, about 10 minutes. Drain on a rack or paper.
- Once potatoes are cooked and cheese sauce melted, assemble the nachos. Put fried potatoes on a large baking dish. Top nachos with salsa, cheese, and black beans. Place in oven under broiler set on high until bubbling, about 2 minutes. Serve with preferred toppings.
