IRISH PUB NACHOS
Yield Portion Size
2 tbsp |
Cornstarch
|
2-1/4 cups |
Whiskey
|
6 cups |
RO*TEL QUESO (recipe at conagrafoodservice.com)
|
3 cups |
Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
|
4-1/2 lbs |
Idaho russet potatoes, medium, peeled, thinly sliced
|
1/4 cup |
Salt
|
4 lbs |
Smoked sausage, grilled, bias cut
|
1 lb |
Bacon, cooked, crumbled
|
1-1/2 cups |
Green onions, chopped
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 71 mg | 7% |
Carbohydrate | 23 g | 8% |
Cholesterol | 46 mg | 15% |
Total Fat | 24 g | 37% |
Iron | 2 mg | 9% |
Potassium | 558 mg | 0% |
Calories | 421 kcal | 21% |
Sodium | 1458 mg | 61% |
Protein | 13 g | 25% |
Polyunsaturated Fat | 3 g | 13% |
Saturated Fat | 8 g | 41% |
Sugars | 2 g | 0% |
Dietary Fiber | 2 g | 8% |
Vitamin C | 9 mg | 14% |
Vitamin A | 223 iu | 4% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
To make WHISKEY CHEESE SAUCE: Whisk cornstarch and whiskey in a large saucepan until smooth; cook over medium-high heat for 3 minutes or until alcohol has evaporated and mixture is reduced by one quarter.
-
Step 2
Add RO*TEL QUESO and Ro*Tel® Diced Tomatoes & Green Chilies.
-
Step 3
Cook and stir over medium heat for 10 minutes or until heated through.
-
Step 4
Hold warm for service.
-
Step 5
To make TWO PORTIONS: Fry 2 cups potato slices in a deep fryer at 350°F for 5 minutes or until golden brown; toss with 1 teaspoon salt.
-
Step 6
Arrange chips on a serving plate; top with 3/4 cup Whiskey Cheese Sauce, 1/2 cup grilled sausage, 2 tablespoons bacon crumbles and 2 tablespoons onions.
-
Step 7
CHEF'S NOTE: Use Irish whiskey for the best flavor.
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