These Pub-Style Irish Nachos offer a healthier spin on a tasty comfort food and are super easy to make thanks to frozen potato wedges.
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How to make Irish nachos
- Bake the potato wedges.
- Cook the chicken and cut it into bite-sized pieces.
- Prepare toppings and fry turkey bacon.
- Remove wedges from the oven and add cheese and toppings (except tomatoes).
- Bake for another 5-10 minutes until the cheese has melted.
- Top with tomatoes, sour cream, salsa and any other toppings.
- Serve and dig in!
Ingredients and substitutions
- Frozen potato wedges – you could also use fresh potatoes, but using frozen wedges cuts down on cooking time. If you're using fresh potatoes, you'll need to bake them for 30-35 minutes.
- Chicken breast – turkey would work or you can leave the meat out altogether for a vegetarian option.
- Jalapeno – serrano peppers will still bring the spice or you could double up on the bell peppers if you can't take the heat.
- Scallions – fresh chives can be used in a pinch.
- Red and yellow pepper – use any colour of bell pepper you like or try using a poblano pepper.
- Red onion – you could also use white or yellow onions, although they have a milder flavour compared to the red onion.
- Shredded cheddar and mozzarella – use any kind of shredded cheese you may like.
- Sour cream – there's no real good substitute for sour cream when it comes to nachos, so you can leave this out altogether.
- Salsa – use jarred salsa or make your own.
- Turkey bacon – regular bacon could be used as well, although it's less healthy and will increase the calorie count.
- Plum tomatoes – cherry tomatoes, regular tomatoes and grape tomatoes can be substituted.
- Cilantro – leave this out altogether if you don't like cilantro or garnish with sliced green onions instead.
What are Irish nachos?
Irish nachos are a tasty twist on everyone's favourite pub food. They use potatoes in place of traditional tortilla chips and are covered in delicious toppings like chicken, cheese, veggies and whatever else you may like. As a bonus, the potato wedges have fewer calories than tortilla chips and are a lot more filling!
Why are they called Irish nachos?
Surprisingly, Irish nachos didn't actually originate in Ireland – they were created in the United States! They've become a staple at Irish pubs and are thought to have been named after Ireland's love of potatoes.
Storing and reheating
You can store the potato wedges and toppings in the fridge for up to three days. Make sure to separate the potatoes and the toppings to prevent the potatoes from getting soggy.
When you're ready to eat, reheat the potato wedges in the oven before adding on your fresh toppings. You can also reheat the potatoes in the microwave, they'll just lose a lot of their crispiness.
Freezing this recipe
While you can't freeze this entire recipe, you can freeze certain components. The frozen potato wedges can stay in the freezer until they're ready to cook and you can freeze the baked or grilled chicken in air-tight glass containers. I recommend sprinkling some water over the chicken before reheating in the microwave to make sure it doesn't dry out.
More nacho recipes
These potato nachos would be perfect for St Patrick's Day. Check out more recipes perfect for St Paddy's Day here.
Meal prep tools
- Grab some glass meal prep bowls for your leftovers.
- Restock your freezer with free-range chicken from Butcher Box!
Pub-Style Irish Nachos {Super Crispy}
Ingredients
- 1 bag frozen potato wedges
- 1 chicken breast, BBQ'd and chopped (or leftover chicken) optional
- 1 jalapeno, thinly sliced
- 2 scallions, thinly sliced
- 1 bell pepper, diced any colour
- 1 small red onion, 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
Instructions
- 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!
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PamRose Eden-Cox says
Loved this recipe, I used real bacon and tomatilo, red peppers, red onions precooked and loved it a lot I also ended up getting steak fries, and I imagine its a little less bulky then wedges, OMG Girl on Bloor, I love you and your green goddess recipe !!!!
Taylor Stinson says
Thank you so much, I’m so happy you enjoyed! 🙂 These are one of my faves too, I have to make them again soon!