Monday, March 16, 2015
Irish Pub Nachos
What are Irish Pub Nachos, you ask? Why, they're nachos with fried potatoes instead of chips. And they're fantastic! You can really customize the toppings the way you want here too. I did shredded chicken, taco meat, cheese, sour cream, jalapenos, salsa, and green onions. Enjoy!
IRISH PUB NACHOS
2 large russet potatoes, sliced about 1/8 to 1/4 inch thick
1 boneless, skinless chicken breast
1 to 1 1/2 C shredded cheese (I used Colby Jack)
About 1/2 lb hamburger meat
1/2 packet taco seasoning
2-3 green onions, sliced
Nacho jalapeno slices
Peanut oil, for frying
NOTES: I used a mandolin slicer to slice the potatoes thin, but you could use the slicing side of a box grater too. Also, I actually cooked 1 pound of taco meat and just saved the leftovers for the kids to eat in tortillas the next day.
Put the chicken breast in a pot and boil with seasonings like cumin, garlic powder, onion powder, and chili powder. Boil until the chicken is done through. When it is cool enough to handle, shred it. Brown the hamburger meat and then add the taco seasoning according to the directions.
Meanwhile, preheat some peanut oil in a large skillet to medium high heat. Fry the potato slices in batches until they are crispy and browned. Drain them in a single layer on paper towels.
Preheat the broiler. Lay the potato slices out in a single layer on sheet pans. Top them with the shredded chicken, taco meat, and cheese. Put the pans under the broiler to melt the cheese and warm everything else up. Serve the nachos with the sour cream, green onions, and jalapeno slices.