It’s time for some Irish Nachos. We can all say that just fine.
The Irish Nachos of my past have typically been heavy affairs, laden with black and white pudding and sausage. I decided to lighten things up this time around, even down to the oil I used to roast the potatoes.
My cooking oil has always been olive oil. However, a recent research study found that corn oil helps lower cholesterol more than extra virgin olive oil. (For more information about the study, visit Mazola.com.) Corn oil also has a high smoke point, which makes it perfect for the high temperature required to cook the potato slices.
Those crisp roasted potatoes are topped with some corned beef and a crown of melted cheddar. Layered over all are a bright cilantro sauce, crunchy cabbage, tomatoes, chives and avocado. My family cleared their plates in no time at all.
1 1/2 pounds red potatoes, sliced 1/4 inch thick
1 Tbsp. Mazola® Corn Oil
Sea salt and black pepper
1 cup Dubliner Cheese or sharp cheddar cheese, shredded
6 oz. corned beef, thinly sliced then chopped (Use less to further reduce the sodium and fat content of the nachos)
Cilantro Sauce (recipe follows)
Toppings: low fat sour cream, chopped tomatoes, chopped chives, chopped avocado, shredded cabbage and chopped cilantro leaves, to serve
1. Preheat oven to 450℉.
2. Place potato slices on a large baking sheet. Toss with oil and season with salt and pepper.
5. Sprinkle cheese and corned beef over the potatoes. Return to the oven for about 5 minutes, or until cheese is melted.
6. Drizzle with cilantro sauce and scatter over the toppings.
1/2 cup cilantro
1 jalapeño pepper, seeded
1/3 cup Mazola® Corn Oil
1 Tbsp. white wine vinegar
1. Place cilantro and pepper in a food processor. Pulse to finely chop.
2. Add oil and vinegar and process to combine.
Seems logical to go to Ireland for today’s music. This lovely slice of pop from Squarehead will do just perfectly.