Corned Beef Nachos with Herbed Whiskey Fondue
Bring the pub home and dig into this platter of corned beef over creamy whiskey infused cheese sauce all drizzled over thick waffle fries.
For the nachos
- 1 bag frozen waffle fries
- ½ lbs corned beef cooked and shredded
- ½ cup shredded cabbage
For the Whiskey Sauce
- ¼ cup whiskey
- 2 tbs honey
- 1 tbs brown sugar
- 1 onion sliced
For the cheese sauce
- 3 tbs flour
- 3 tbs herb butter
- 4 oz whiskey
- 2 oz Dubliner cheese
- 2 oz Skellig cheese
- 2 oz smoked gouda cheese
- ⅓ cup milk
- 1 tbs Dijon mustard
- Additional cheese for topping
- freshly snipped parsley
Prepare the waffle fries according to directions on package.
Meanwhile, whisk the whiskey, honey, and brown sugar in a small saucepan. Bring to a boil; reduce heat to a simmer and allow to reduce.
Toss in the sliced onions and allow to simmer on low until soft, 8 to 10 minutes.
Make the cheese sauce.
In a saucepan over medium heat, melt the butter and flour and cook for 3 to 4 minutes.
Stir in the whiskey. Add the cheese a little at a time, the milk, and the Dijon.
Stir until melted. Keep heated over low until ready to use.
Toss the corned beef with the onions in the whiskey sauce and arrange over the cooked waffle fries in layers.
Stir any remaining sauce into the cheese sauce.
Pour over the fries, being sure to give a little pool at the bottom for dipping.
Top with cabbage, sprinkle with remaining cheese and toast under the broiler until everything is melted.
Garnish with fresh parsley and serve.
Serving: 1g | Calories: 369kcal | Carbohydrates: 14g | Protein: 14g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 52mg | Sodium: 759mg | Potassium: 197mg | Fiber: 1g | Sugar: 10g | Vitamin A: 515IU | Vitamin C: 14mg | Calcium: 229mg | Iron: 1mg