Pub-Style Irish Nachos {Super Crispy}
These Pub-Style Irish Nachos offer a healthier spin on a tasty comfort food and are super easy to make thanks to the frozen potato wedges.
Servings: 4 servings
Calories: 487kcal
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!
Video
Notes
Add on more of your favourite classic nacho toppings or use up any ingredients you have kicking around the fridge.
Store the potato wedges and toppings in the fridge for up to 3 days. Reheat in the oven, add on your fresh toppings and dig in!
Freeze the cooked chicken for up to 3 months. Defrost in the fridge overnight then use it to make a batch of Irish nachos.
Nutrition
Calories: 487kcal | Carbohydrates: 37g | Protein: 31g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 85mg | Sodium: 909mg | Potassium: 816mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1350IU | Vitamin C: 123.8mg | Calcium: 400mg | Iron: 1.8mg