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.
Drizzled with ribbons of homemade Kerrygold Cheddar and Irish ale cheese sauce and dotted with leftover corned beef brisket and whiskey dill kraut, these nachos will transport you right to the Emerald Isle.
Servings and Ingredients
|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 c. Hy-Vee whole milk|
|¾ c. Irish ale|
|1 (7-oz.) pkg. Kerrygold 12-month aged Cheddar cheese, shredded|
|1 c. 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 c. 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|
Things To Grab
- Medium saucepan
- Small microwave-safe bowl
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 degrees, 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.
Amounts Per Serving
- Total Fat: 27g
- Cholesterol: 55mg
- Sodium: 910mg
- Total Carbohydrates: 26g
- Protein: 12g