Crispy potato chips loaded with layers of two cheeses, crisped corned beef and topped with sour cream, tomaotes, chives. Add pickled jalapenos and lime for a little kick. Inspired by McMullan’s in Las Vegas, Nevada.
Preheat oven to 375 degrees F.
Prepare corned beef. Add to a skillet with a bit of the broth, maybe about 3 or 4 tablespoons. Cover and heat over medium heat and once the corned beef has softened, remove the lid and allow corned beef to “frizzle” and crisp in the skillet. If no broth is available, gently heat with allow oil until corned beef has softened and warmed through, then increase heat and allow to crisp on the edges.
On a large sheet tray or cast iron pan or in 4 individual ovenproof dishes or cast iron skillets (place the individual vessels on a sheet tray) layer the potato chips, cheese, and protein of choice. If making a larger tall portion, stop halfway with the layering and pop into the oven for several minutes to heat and then proceed with remaining layers.
Bake for about four to five minutes for the individual servings, eight to 10 minutes for a larger, until cheese is melted all the way through.
Serve with sour cream and garnish with tomatoes, chives and other garnishes of choice.
Make as many servings as you’d like; just scale the recipe up or down. Plan on a medium-sized potato per person.
To bake, rather than fry, the potatoes see my post on Irish Pub Nachos.
To prepare the corned beef, add about a tablespoon of oil to a small skillet and heat over medium-high heat. Add diced or shredded corned beef and cook, stirring now and then, until corned beef dries a bit and begins to crisp on the edges.
Add more, more, more of any ingredients you’d like! These should just be loaded with ingredients.
Keywords: Appetizer, cheddar, Cheese, Corned Beef, cowboy candy, Irish, irish nachos, leftover corned beef, Monterey Jack, nachos, pickled jalapeno, potato chips, Sour cream