Grumpy Irish Nachos
Spicy and cheesy potato Nachos
Ingredients
For the Nachos
- 3 lbs Yukon Potatoes
- 4 tbsp Olive oil
- 2 tbls Grumpy Chipotle seasoning you can use your own blend if you choose
- cooking spray
- 2 cups shredded pepper jack cheese
- 1 cup shredded cheddar cheese
- 8 slices thick cut bacon cooked and crumbled
- quick pickled red onion optional-recipe included
- 1 cup home made or Grumpy pico you can use store bought, but always better fresh.
- sour cream as much as you want
- Grumpy Thai Chili sauce to taste
- Grumpy Ass Kicking chili optional
- 2 large Jalapeno or Fresno Chili's for topping
Quick pickled red onion
- 1 small red onion sliced thin
- 1/2 cup white vinegar
- 1/2 cup water
- 1 tsp salt
- 1 tsp sugar
Instructions
- For the Pickled onion
- To make the quick-pickled onions (optional): Combine the onion, vinegar, water, sugar, and salt in a small microwave-safe bowl or measuring cup. Microwave on high for 3 minutes. Let cool in the fridge for 15 minutes.
For the Nachos
- Preheat the oven to 425°. Wash the potatoes and pat dry thoroughly. Slice the potatoes into 1/4-inch-thick rounds. In a large bowl, stir together the potatoes, olive oil, pepper, and seasoning until well combined.Spray two rimmed baking sheets with nonstick cooking spray. Divide the potatoes equally between pans and arrange them in an even layer. Bake for 20 minutes then remove the pans from the oven. Flip the potatoes, rotate the pans, and return to oven. Bake until the potatoes are golden brown, about 10 to 15 minutes more.Remove the potatoes from oven and sprinkle evenly with the salt. Let cool 5 minutes. Layer the potatoes on one pan and sprinkle with the bacon ( you can use the chili rather than bacon) and shredded cheese. Add another layer, return the pan to oven and bake until cheese is melted, about 8 minutes more. Sprinkle with the quick-pickled onions and green onions, top with Pico and sour cream.