Irish Nachos

Irish Nachos
Boomer Esiason’s Stadium Grill

Ingredients

  •   Vegetable oil, for frying
  • 12 Ounces  frozen waffle fries
  •   Kosher salt, to taste
  • 3 Ounces  nacho cheese sauce
  • slices bacon, chopped roughly
  • 1 1/2 Ounce  ranch dressing
  • scallion, chopped

The secret to this recipe is the way you build it. You have to layer the criss-cut fries, starting with the largest on the bottom, using the cheese sauce between the layers to hold the pyramid together as you build it. It's also very important that the cheese sauce be the right consistency — too thin and it won’t hold together, too thick and the texture won't be right.

Click here to see The Ultimate Guide to Nachos.

Directions

Fill a deep pot no more than 1/3 full with oil and heat to 350 degrees. Add the fries in batches and fry until hot and golden brown, about 3 minutes. Drain and transfer into a clean stainless steel bowl. Season immediately with kosher salt, to taste.

Place about half of the fries on a plate and top with 1 ounce of the cheese sauce. Arrange the remaining fries in a tall pile. Drizzle the remaining cheese sauce evenly over the fries. Top with the bacon. Drizzle the ranch dressing in a criss-cross pattern over the fries. Scatter the chopped scallion over the fries. 

Nutrition

Calories per serving:

625 calories

Dietary restrictions:

Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

31%

Servings:

4
  • Fat 46g 71%
  • Carbs 40g 13%
  • Saturated 9g 47%
  • Fiber 2g 9%
  • Trans 0g
  • Sugars 5g
  • Monounsaturated 24g
  • Polyunsaturated 9g
  • Protein 13g 26%
  • Cholesterol 48mg 16%
  • Sodium 909mg 38%
  • Calcium 317mg 32%
  • Magnesium 30mg 8%
  • Potassium 188mg 5%
  • Iron 5mg 28%
  • Zinc 1mg 9%
  • Phosphorus 491mg 70%
  • Vitamin A 61µg 7%
  • Vitamin C 1mg 1%
  • Thiamin (B1) 1mg 34%
  • Riboflavin (B2) 1mg 40%
  • Niacin (B3) 7mg 36%
  • Vitamin B6 1mg 46%
  • Folic Acid (B9) 65µg 16%
  • Vitamin B12 2µg 36%
  • Vitamin D 0µg 0%
  • Vitamin E 6mg 29%
  • Vitamin K 29µg 36%
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