Irish Nachos with Cheddar Beer Cheese Sauce
St. Patty’s Day is just days away, and there’s no better way to celebrate than with Irish nachos with cheddar beer cheese sauce! Crunchy, salty potato chips are smothered with creamy beer cheese sauce and sprinkled with toppings like bacon and green onions. This is the BEST Irish party appetizer!
Irish Nachos with Cheddar Beer Cheese Sauce
Every St. Patty’s Day, I usually make the same two or three Irish recipes. I thought that this year, I’d have more fun with it! I whipped up a batch of these cheesy nachos a few nights ago, just to test them out before I serve them as an appetizer on the actual holiday.
They were absolutely incredible, to say the least! If you’re a fan of beer cheese, you’re going to be obsessed with this easy recipe. The cheese sauce is creamy, savory, and full of rich cheddar and Irish ale flavors. Make sure you have enough chips, because you’re going to want to lap up every last drop of this sauce!
Between the saltiness of the chips and the rich beer cheese sauce, I knew I needed some fresh toppings! Tomatoes, chives, green onions and sour cream all pair perfectly with the more savory elements of this recipe, like the bacon. Did I mention there’s bacon…?! It might just be the best part.
How to Make It
It only takes a few simple steps to whip up your homemade beer cheese. After that, you just have to toss it all in a big bowl, and you’re ready to go!
Prepare the chips. Arrange your potato chips in a shallow baking dish or on a large tray, then set them aside.
Start the sauce. Melt the butter in a saucepan over medium heat. Then, whisk in the flour and cook for 1-2 minutes.
Add liquids. Stir in the half & half. Continue cooking and constantly stirring the ingredients until the mixture is smooth and starts to thicken.
Add the ale and cheese. Once your mixture has thickened, whisk in the Irish ale and continue cooking for 1 more minute. After that, remove the saucepan from the heat, and stir in the shredded cheese until you have a creamy, cheesy sauce!
Pour. Carefully pour the homemade beer cheese sauce over the potato chips. Try to pour it evenly, so all of the chips are smothered with the delectable cheese!
Garnish. Sprinkle the cheesy chips with tomatoes, bacon, green onions and chives. Toss a dollop of sour cream on top, too!
What kind of beer should I use when making the beer cheese sauce?
They’re Irish nachos, so naturally, you’ll need an Irish ale to keep things festive for St. Patty’s Day!
I recommend perusing the beer aisle for an Irish ale that’s pretty neutral. It’s best to stay away from red ales and stouts when whipping up this sauce.
Can I make the beer cheese sauce ahead of time?
Yes, but not too far in advance! This nacho recipe is best if you make the sauce the same day you want to serve it.
If you’re serving these Irish nachos at a party, I recommend not pouring the cheese on top of the chips until they’re ready to be eaten. That way, the chips don’t get soggy!
You can keep the beer cheese in a slow cooker on the “warm” setting, or on your stovetop over a low heat until you’re ready to pour it.
Variations to Try
- If you want to make your beer cheese sauce non-alcoholic, try using an NA beer like O’Doul’s.
- Not a red meat fan? Swap the pork bacon for turkey bacon – or even a vegetarian alternative!
- I love regular, salty potato chips with ridges. However, you can definitely use any chip of your choice, and it should still be delicious!
Need more Irish dishes for your St. Patty’s Day party? Here are some of the best!
- Bailey’s Irish Cream Scones
- The Nutty Irishman Cocktail
- Bangers and Mash with Onion Mustard Gravy
- Mini Irish Soda Bread Muffins
Get the Recipe: Irish Nachos with Cheddar Beer Sauce
- 4 cups ruffled potato chips
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup half and half
- 1/2 cup Irish ale
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack Cheese
- 1/2 cup chopped tomatoes
- 1/2 cup chopped cooked bacon
- 1/2 cup sliced green onions
- 2 tablespoons chopped chives
- 3 tablespoons sour cream
- Arrange the potato chips in a shallow baking dish or on a large tray. Set aside
- Melt the butter in a saucepan over medium heat.
- Whisk in the flour and cook for 1-2 minutes.
- Stir in the have and half continuing to stir until smooth and starting to thicken.
- Whisk in the ale and cook for 1 minute longer.
- Remove from the heat and stir in the shredded cheese until smooth.
- Pour the cheese sauce over the potato chips.
- Sprinkle the tomatoes, bacon, green onions and chives over the nachos.
- Top with sour cream and serve immediately.