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Irish Chili Nachos

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I love this time of year!! We are in the midst of fun, food holidays and I get to be crazy and creative. Okay, I’m always a bit crazy and creative, but for some reason during this time of year it all  makes sense. Today I have combined  my love of St. Patrick’s Day with my love of appetizers….I mean football food….to create these fun and delicious Irish Chili Nachos…..

potato rounds topped with chili, cheddar cheese and a serving of sour cream in the center presented in a cast iron skillet sitting on a green plaid napkin

You may remember my insanely popular Irish Nachos…..

Irish Nachos served in a cast iron skillet sitting on a green napkin

well this year I decided to take them to the next level of awesomeness and topped them with my favorite Guinness® Chili, and OMGosh I couldn’t stop eating them!!

potato slices topped with chili, cheese and sour cream served in a cast iron skillet with a bottle of guinness in the background

How to make Irish Chili Nachos:

Preheat oven to 450 degrees. Line a baking sheet with parchment paper and set aside.

Slice potatoes into 1/4 inch rounds {I used 2 potatoes}…..

Irish Chili Nachos slice cookingwithcurls.com

and place in a large bowl. Drizzle olive oil, rosemary, thyme, salt and pepper over potatoes. Toss to combine…..

Irish Chili Nachos toss cookingwithcurls.com

Place potatoes, in a single layer, on a baking sheet. Bake for 20 minutes, turn over, and continue baking for an additional 20 minutes…..

Irish Chili Nachos baked cookingwithcurls.com

Remove potatoes from baking sheet and place on a flat-sided cast iron skillet, slightly overlapping the edges.

Spread chili over the potato chips…..

Irish Chili Nachos chili cookingwithcurls.com

sprinkle with cheese…..

Irish Chili Nachos cheese cookingwithcurls.com

and place in the oven to melt the cheese, about 3 to 4 minutes. Sprinkle with green onions and cilantro, and serve with Greek yogurt/sour cream, Pico de Gallo, and Guacamole…..

a cast iron skillet filled with potato slices topped with chili and cheese with sour cream in the center and sprinkled with green onions

and dig in…..

a single potato slice topped with chili and cheese being held and ready to eat

Notes:

  • I chose to use Guinness Chili but any chili will work.
  • You could also sprinkle on some sliced jalapenos or black olives.
  • To make even more Irish Chili Nachos for a large crowd, simply double the recipe and serve on a baking sheet or very large cast iron skillet.

More delicious chili recipes:

Instant Pot Chunky Beef Chili

Chili Sauce for Hot Dogs

Jack Daniel’s Chili

Easy Beef Chili with No Beans

Chili Cheese Dog Pizza

Enjoy!!

potato rounds topped with chili, cheddar cheese and a serving of sour cream in the center presented in a cast iron skillet sitting on a green plaid napkin

Irish Chili Nachos

Irish Chili Nachos - seasoned, baked potato slices topped with Guinness Chili, cheddar cheese, salsa and sour cream for the perfect appetizer!
4 from 4 votes
Print Rate
Course: Appetizer
Cuisine: American, Irish
Keyword: potatoes, chili, appetizer, recipe, game, football, party
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 Servings
Calories: 364kcal
Author: Lisa Johnson

Ingredients

  • 1 ½ pounds russet potatoes cleaned and sliced 1/4-inch thick
  • 2 Tablespoons olive oil
  • ½ teaspoon dried rosemary crushed
  • ½ teaspoon dried thyme crushed
  • sea salt and ground pepper to taste
  • 2 cups Guinness® Chili or chili of your choice
  • 1 ¼ cup shredded cheddar cheese
  • ½ cup sour cream/Greek yogurt or more
  • ¼ cup Pico de Gallo
  • 2 green onions sliced
  • 1 Tablespoon chopped cilantro leaves

Instructions

  • Preheat oven to 450 degrees. Line a baking sheet with parchment paper and set aside.
  • Slice potatoes into 1/4 inch rounds and place in a large bowl.
  • Drizzle olive oil, rosemary, thyme, salt and pepper over potatoes. Toss to combine.
  • Place potatoes, in a single layer, on a baking sheet. Bake for 20 minutes, turn over, and continue baking for an additional 20 minutes.
  • Remove potatoes from baking sheet and place on a flat-sided cast iron skillet, slightly overlapping the edges.
  • Spread chili over the potato chips, sprinkle with cheese and place in the oven to melt the cheese, about 3 to 4 minutes.
  • Sprinkle with green onions and cilantro, and serve with Greek yogurt/sour cream and Pico de Gallo.

Notes

To serve a large crowd: double the recipe and use a baking sheet or extra large cast iron skillet.

Nutrition

Calories: 364kcal | Carbohydrates: 33g | Protein: 13g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 49mg | Sodium: 679mg | Potassium: 845mg | Fiber: 5g | Sugar: 3g | Vitamin A: 725IU | Vitamin C: 9.4mg | Calcium: 249mg | Iron: 4.3mg

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