Who doesn’t love some good ol’ Pub Grub? My husband and I absolutely love going out to a brewery and sharing a beer-tasting flight and a plate of nachos. So I decided to figure out my own recipe so we can have a little date night in our own backyard! Simple yet delicious – you are going to love these Irish Nachos, fully loaded with cheese, bacon and jalapenos!
Typically, Irish Nachos are potato rounds or wedges topped with cheese, bacon, scallions, and sour cream. In an effort to make it a “full meal,” I added in some pork! And it was so good. I like to use wedges because they hold up a little better and you can eat them with your hands.
The Jalapeno Cheese sauce is the star of this dish. It is so simple (basically mac & cheese sauce with jalapenos added in) but so full of flavor! My husband likes to bring a dish of it out for added cheesy goodness while he eats these nachos. And then -of course – that BACON! If you have been following me at all, you know how much we love bacon. I always have bacon at the ready in my freezer and refrigerator. Because so many recipes are just better with bacon and this one is no different!
If you need more great pub-style food recipes, check out my Bacon Cheddar Sliders and my Beer-Battered Onion Rings. You really can make a great little date night at home with some restaurant-style food, and a few different beers to try out. You can make a little tasting flight and enjoy the evening!
These Nachos are also great for the whole family to dig into. My kids love it when I make one of my nacho creations – because it’s cheese and you get to eat it with your hands! If the jalapeno is too hot for your kiddos – or you (no judgment here!) – you could switch them out for a can of diced green chilies or omit them altogether.
- 4 Scallions chopped
- 1 lb Bacon cut into ½-in pieces
- Cooking Spray
- 1 Jalapeno cut into coins, seeds removed
- 6 Medium Russet Potatoes cut into wedges
- ¾ cup Flour
- 1 tsp Baking Soda
- 1 tsp Sea Salt
- 1 tsp Paprika
For Cheese Sauce
- 3 tbsp Butter
- 3 tbsp Flour
- 1 tsp Garlic Powder
- 2 cups Milk
- 1 tsp Ground Mustard
- 1 tsp Paprika
- 1 cup Heavy Cream
- 2 cups Sharp Cheddar Cheese
- 1 4oz can Diced Jalapenos
For the Pork
- 4 Pork Chops boneless
- 1 tsp Chili Powder
- 1 tsp Garlic Powder
- 1 tsp Salt
- 1 tsp Black Pepper
- Preheat oven to 425 deg.
- In a bowl, combine ingredients for potatoes and toss until well coated. Place cooking rack on a parchment paper coverd baking sheet and spray cooking rack with cooking spray. Put potatoes on sheet in a single layer. Put into oven to cook for 25 minutes.
- In a frying pan over medium high heat, add bacon pieces and cook until crispy. Remove to paper towel covered plate. Reserve bacon grease in pan (at least 2 tablespoons).
- Season pork chops with listed seasonings and add them to bacon grease in frying pan. Cook for 7 minutes on each side and remove to rest for at least 5 minutes. Then chop into bite-sized pieces.
- In a saucepan over medium heat, add butter and garlic powder. Once melted whisk in flour and cook for 2 minutes. Whisk in milk, ground mustard and paprika, cook for 3 minutes. Whisk in heavy cream and cook for 2 minutes. Whisk in cheese by the handful and cook another 2 minutes. Stir in jalapenos. Reduce heat to low and stir occasionally until ready to build nachos.
- You can build nachos on individual plates or a family style platter. Start with potatoes, pour cheese sauce over and sprinkle with pork and bacon. Pour a little more cheese sauce over then top with scallions and jalapeno coins.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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