Reuben Nachos
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Description
The nacho version of my all-time favorite sandwich. This is a great appetizer idea for a St. Patrick's Day party, or a delicious lunch or dinner entree to make with leftover corned beef brisket after the holiday.
Ingredients
- ¾ cup mayonnaise
- ¼ cup ketchup
- 2 tablespoons sour cream
- 1 tablespoon sweet pickle relish
- ½ tablespoon minced red onion
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic salt
- 1 (11 ounce) package tortilla chips
- ¼ teaspoon garlic salt
- 2 cups shredded Swiss cheese
- 1 cup shredded Cheddar cheese
- ½ teaspoon dried dill weed
- 2 cups shredded cooked corned beef brisket
- 1 cup Bavarian-style sauerkraut with caraway seeds, drained
Directions
- 1. Preheat the oven to 350 degrees F (175 degrees C).
- 2. Mix mayonnaise, ketchup, sour cream, relish, red onion, Dijon mustard, and garlic salt together in a small bowl until well blended. Set aside.
- 3. Layer 1/2 of the tortilla chips in an even layer on a baking sheet. Top with 1 cup Swiss cheese, 1/2 cup Cheddar cheese, and 1/4 teaspoon dill. Repeat layers on top.
- 4. Bake in the preheated oven until cheeses are melted, about 5 minutes. Remove from oven. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- 5. Top nachos evenly with corned beef and sauerkraut. Broil until heated through, 1 to 2 minutes. Top nachos with the mayonnaise sauce.
Nutrition Facts
serving: 6 servings
calories: 854.3 kcal
carbohydrates: 42.4 g
protein: 30.9 g
saturated fat: 19.8 g
cholesterol: 128.2 mg
sodium: 1749.6 mg
fiber: 3.5 g
sugar: 4.8 g
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