Irish Nachos Ft. Red Chile Sauce

Irish Nachos Featuring Red Chile Sauce

Ingredients:

5 medium-sized Yukon gold potatoes
2 tbsp. olive oil
1/2 heaping tsp ground black pepper
1/2 heaping tsp garlic powder
Nonstick cooking spray
Coarse salt, to taste
1 cup shredded cheddar cheese (any cheese will work, so use your favorite)
4 slices bacon, cooked and crumbled or 1 pkg Real Bacon Recipe Pieces
Pickled onions (optional), sliced green onions, sour cream, and Fresh Red Chile (for serving)

Instructions:

Wash the potatoes and slice them into 1/4" thick rounds.
Soak the potatoes in cold water for 30 minutes or 3 hours.
Drain in a colander and pat dry with paper towels.
Preheat oven to 450°F (I used the Convection Bake setting on my stove).
Line a rimmed baking sheet with foil and spray with nonstick cooking spray (use enough pans to allow potatoes to be placed in a single layer).
Combine olive oil, pepper, and garlic powder in a large bowl.
Add the potatoes and toss to coat evenly.
Place on your prepared baking sheet in an even layer.
Bake for 20 minutes and remove pan(s) from the oven.
Turn the potatoes over, rotate the pans, and return to the oven. Bake an additional 15-20 minutes until the potatoes are golden brown.
Take the potatoes out of the oven and sprinkle them evenly with coarse salt.
Reduce the oven temperature to 350°F (I leave the door open to cool it down while moving on to the next step).
Place a layer of potatoes in a deep, oven-proof plate or pie plate and sprinkle with the bacon and shredded cheese. Repeat.
Place your potatoes in the oven and bake until cheese is melted about 5 minutes. Sprinkle with green onions and pickled onions. Top with Fresh Red Chile and sour cream.

Pickled Onions:

1/2 small red onion, thinly sliced
1/4 cup white vinegar
1/4cup water
1/2 tsp. sugar
1/2 tsp. salt

Combine the onion, vinegar, water, sugar, and salt in a microwave-safe bowl.
This mixture will boil, so be sure to use a bowl big enough that it doesn’t boil over—microwave on high for 3 minutes. Allow cooling 15 minutes.

Recipe by Teresa Long from Fresh Chile Cookin'! group on Facebook. 

 

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