Irish Nachos with Crispy Brussels Sprouts
Prep: 15 minutes
Bake: 20 minutes • Serves: 6
Nonstick cooking spray
1 pound Brussels sprouts, trimmed and thinly sliced
1 tablespoon Colavita® Olive Oil
1/4 teaspoon kosher salt
1 bag (8 ounces) kettle-style potato chips
2 cups shredded Tillamook® Sharp Cheddar Cheese
1-1/2 cups chopped leftover or thin-sliced deli corned beef (1/2 pound)
1/2 cup sour cream
1 tablespoon chopped fresh chives
1 pound Brussels sprouts, trimmed and thinly sliced
1 tablespoon Colavita® Olive Oil
1/4 teaspoon kosher salt
1 bag (8 ounces) kettle-style potato chips
2 cups shredded Tillamook® Sharp Cheddar Cheese
1-1/2 cups chopped leftover or thin-sliced deli corned beef (1/2 pound)
1/2 cup sour cream
1 tablespoon chopped fresh chives
1.Preheat oven to 450°. Line 2 rimmed baking pans with aluminum foil; spray with cooking spray.
2. In medium bowl, toss Brussels sprouts, oil and salt; spread on 1 prepared pan. Bake 15 minutes or until golden brown and crisp.
3. Spread chips on remaining prepared pan; top with cheese, corned beef and Brussels sprouts. Bake 5 minutes or until heated through and cheese melts. Makes about 9 cups.
4. Serve nachos topped with sour cream and chives.
Approximate nutritional values per serving (1-1/2 cups):
501 Calories, 31g Fat (5g Saturated), 76mg Cholesterol,
857mg Sodium, 30g Carbohydrates, 3g Fiber, 19g Protein