These Loaded Irish Pub Nacho Fries are a spin off of an appetizer a local Irish Pub serves. Served on crispy waffle fries topped with a homemade cheese sauce, they are the perfect appetizer for any sports party or tailgate!
Irish Waffle Fry Nachos
These nachos are THE BEST “nachos” I have ever had! I mean, replacing tortilla chips with WAFFLE FRIES? How can you go wrong?
The recipe is a twist off of an Irish nacho appetizer my husband and I ordered last St. Paddy’s day at a local Irish pub. I immediately knew I wanted to re-create them somehow so that they look a little less “messy” and a little more presentable for parties.
Now, I am sure I will get lots of opinions about what makes a good nacho dish but once you try these, you will understand the hype about nachos with waffle fries!
How are these nachos different you ask??
Well, most nachos are served sky high topped with loads of cheese, ground beef, of course, use any kind of fry but waffle fries hold the most toppings and stay super crispy!
Each waffle fry is perfectly coated with a gooey homemade cheese sauce, creamy horseradish sour cream, bits of bacon, fresh tomatoes and a few scallions.
EVERY bite is Irish nacho perfection. No soggy nachos, no naked chips, just deliciousness!
The best thing about french fry nachos is that you can tweak them any way you please. Love jalepeños? Add them! Want some beef? Toss it on! I chose to leave the beef out because I wanted a quick nacho recipe that allowed me to prep ahead of time.
How To Make Nacho Cheese Sauce For Nachos
I have a super easy way to make a deliciously creamy nacho cheese! I have been using this recipe for the past few years and love it!
Maybe we should ask first, what exactly IS nacho cheese? Nacho cheese is typically made from cheddar cheese and does not harden when cooled. Think of a “sauce” more than a cheese.
Since nacho cheese is made with cheddar, that’s what we are going to use!
First I make a “roux” by melting some butter with flour. This helps to thicken the sauce. Then I add some milk and cheddar cheese. Want a thinner sauce? Add more milk! Thicker? Add more cheese!
If you’re looking for a gluten-free option, here is a cheese sauce without flour!
I added some diced green chilies to my sauce but you can add anything you want to it really. Beer? Jalapeños? Tomatoes? Why not.
Remember, as it cools, it will thicken a bit so keep this in mind when deciding on consistency. The consistency for the nacho sauce I used was JUST thin enough to pour/scoop.
Now, what kind of cheddar to use?
I used plain ole’ chedda!
Of course there are some cheeses that melt better than others but because we are melting it in a sauce so it wont matter whether you use sharp cheddar cheese or mild cheddar cheese for this sauce.
If you want to use another cheese or a mixture of pre-shredded cheese, like the kind that comes in the bags, go for it. Just stay away from the Parmesan and Romano cheeses. These don’t melt well at all and are not the flavor you will be looking for!
Here are some other delicious game day appetizers!
Loaded Irish Pub Waffle Fry Nachos
Loaded Irish Pub Waffle Fry Nachos
- 1 20 oz. Bag Frozen Waffle Fries (*I used Alexia brand)
- 2 Scallions Chopped
- 1/4 Cup Cooked Bacon Diced ((About 4-5 strips))
- 1/2 Cup Diced Tomatoes
Horseradish Sour Cream
- 1/2 Cup Sour Cream
- 3/4 Tsp. Horseradish
Cheddar Cheese Sauce
- 1 Cup Shredded Cheddar Cheese
- 1 3 oz. Can Diced Green Chilies
- 3/4 Cup Whole Milk
- 1 Tbsp. Flour
- 1 Tbsp. Butter
- 1/8 Tsp. Salt
- Bake waffle fries a little longer than package says. I baked mine at 425 degrees F for about 20 minutes turning halfway through. You want SUPER crispy fries so they can withhold the toppings.
- In the meantime, mix sour cream and horseradish. Set aside.
- Have your milk and cheese ready before you start your cheese sauce. Add your flour and butter to a small saucepan over medium heat and whisk until butter melts and forms a thick bubbly paste with the flour. This should only take a few minutes.
- Add your milk and whisk until you do not have any more lumps. Keep whisking slowly until you start to see the mixture thicken.
- Turn off the heat and add your cheddar cheese and diced chilies. Consistency should be pretty runny. This is good because it will thicken as it cools. If you cannot "pour" the mixture easily with a ladle, add a few more tablespoons of milk.
- Once the waffle fries are done, let them cool slightly before topping. Start with your cheese, then add tomatoes, bacon and scallions. Finish with a dollop of sour cream on top and serve.
- You can serve these as a mound of fries if you choose.
- Your cheese sauce will thicken as it cools. If it gets TOO thick before serving, add a little milk until it is "pourable".
- You can omit any of the ingredients or add other toppings if you'd like!