1055 University Ave, Dubuque, IA 52001
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Irish Nachos

NachosIrish Nachos with Bacon and Chorizo

Serves 4-6



2 pounds russet potatoes

4-6 slices thick cut bacon

½ pound Chorizo

2 tablespoons olive oil

Kosher salt/black pepper (to taste)

½ cup shredded cheddar cheese

½ cup shredded pepper jack cheese

2 jalapeños, sliced

2-3 green onions, sliced

Optional additional toppings: cilantro, diced tomatoes, diced onion, guacamole, sour cream, hot sauce



– Preheat oven to 400 degrees.

– Line rimmed baking sheet with aluminum foil. Lay bacon slices flat.

– Cook bacon at 400 degrees for about 20 minutes, or until desired crispiness.

– While bacon is cooking: Wash potatoes and slice into ¼ inch pieces. Put potato slices into a large bowl. Add olive oil, salt, and pepper. Toss until slices are coated with oil.

– Remove bacon from oven.

– Turn oven up to 450 degrees.

– Remove bacon fat and aluminum foil from baking sheet. Line with new layer of foil.

– Line baking sheet with potato slices in single layer. Cook potatoes for 20 minutes, turn over, then cook for another 20 minutes.

– While potatoes are cooking: Over medium heat, brown chorizo until crumbly.

– Remove potatoes from oven. Turn back down to 400 degrees.

– Cover potatoes with half the cheese. Then top with bacon, chorizo, jalapeños, green onions, and any other desired toppings (except for sour cream, guacamole, hot sauce). Cover with remaining cheese.

– Return baking sheet to oven for 6-8 minutes, or until cheese has melted.

– Remove baking sheet from oven. Add sour cream, guacamole, hot sauce, or any other more liquid-based toppings.

– Serve.

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