These 30-Minute Irish Nachos are such a fun way to celebrate St. Patrick's Day, and they're made super easy thanks to frozen potato wedges!
How to Make Irish Nachos
Preheat oven and cook potato wedges according to package directions. (Usually about 10 minutes per side)
While the potatoes are cooking, cook raw diced chicken in a frying pan, otherwise you can BBQ the whole breast. If barbecuing, cut after cooked. Or just use leftover chicken.
Prepare toppings and fry turkey bacon. Remove wedges from oven and top with cheese, chicken and all other toppings except for tomatoes.
Bake another 5-10 minutes until cheese is melted.
Remove from oven and top with tomatoes, sour cream, salsa, cilantro, etc. Serve immediately and enjoy!
Irish Nacho Toppings
Lucky for you I have made these potato nachos as healthy, delicious and wholesome as possible – potato wedges are definitely a lot lower in calories than regular tortilla chips and are certainly more filling.
Here are some ideas for topping your Irish Nachos:
- BBQ chicken
- Cheddar and mozzarella cheese
- Red and yellow pepper
- Turkey bacon (again, lower in calories…you can use real bacon if you want)
- Red onions
- Sour cream
- Bonus points: guacamole!
Potato Nacho Assembly
To put together your Irish Nachos, you'll want to bake the potato wedges first and get your toppings ready in the meantime. Fry up the bacon, BBQ your chicken (or use leftover chicken or rotisserie chicken) and chop up your veggies.
I'll loaded the cooked wedges up with cheese, bell peppers and onions and bake another 5-10 minutes until your cheese is just melted and the veggies have had a chance to become tender.
I'll usually leave the tomatoes, salsa and scallions out until after everything has done cooking then do a final round of adding them as toppings then it's time to dig in!!!
More nacho recipes
Meal prep tools
- Grab some Glass meal prep bowls for your leftovers
- Restock your freezer with free-range chicken from Butcher Box!
20-Minute Irish Potato Nachos
- 1 bag frozen potato wegdes
- 1 chicken breast, BBQ'd and chopped (or leftover chicken)
- 1 jalapeno, thinly sliced
- 2 scallions, thinly sliced
- 1/2 red pepper, diced
- 1 small red onion, diced
- 1/2 yellow pepper, diced
- 1 cup Shredded cheddar and mozzarella cheese
- Sour cream to serve
- Salsa to serve
- 4 slices turkey bacon, crumbled
- 2 plum tomatoes, deseeded and chopped
- Cilantro, chopped to serve
- Preheat oven to 425 and cook potato wedges according to package directions, usually about 10 minutes per side.
- Meanwhile, cook raw diced chicken in a frying pan for 6-8 minutes or BBQ the whole breast for 12-15 minutes, flipping halfway through. Cut into 1/2-inch pieces once cooled if BBQ-ing. Or just make it easy on yourself and use leftover chicken!
- While wedges are baking, prepare rest of toppings and fry turkey bacon. Remove wedges from oven and top with cheese, chicken and all other toppings except for tomatoes. Bake another 5-10 minutes until cheese is melted.
- Remove from oven and top with tomatoes, sour cream, salsa, cilantro, etc. Serve immediately and enjoy!