These Loaded Irish Pub Waffle Fry Nachos are a spin off of an appetizer a local Irish Pub serves. Served on crispy waffle fries and topped with a homemade cheese sauce, they are the perfect appetizer for any sports party or tailgate!
These nachos are THE BEST “nachos” I have ever had! I mean, replacing tortilla chips with WAFFLE FRIES? How can you go wrong?
The best part about these waffle fries is the toppings. A horseradish sour cream and homemade cheese sauce is what takes these over the edge.
This 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 since what we ordered looked very messy.
It was basically served as a heap of waffle fries topped with everything. The thing looked like Mount Everest and although it was pretty impressive, I didn’t think it was ideal for a party setting.
Most nachos are served sky high topped with loads of cheese, ground beef, veggies, sour cream, etc., but I wanted to make these more finger food friendly so guests can grab ONE waffle fry nacho at a time and get everything in ONE perfect bite!
The way I prepared these allows each waffle fry to have some 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 pure deliciousness!
The best thing about waffle fry nachos is that you can tweak them any way you please.
Other ingredients you can add to your nacho fries:
Love jalepeños? Add them! Want some ground 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.
The Cheese Sauce
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!
Most 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 I like 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!
Assembling Your Waffle Fries
Once you have your cheese sauce and horseradish sour cream, you can set up an assembly line to assemble your nachos quickly!
Try not to assemble them too early or they will become too soggy.
Here are some other delicious finger food appetizer!
Loaded Irish Pub Waffle Fry Nachos
- 1 20 oz. Bag Frozen Waffle Fries
- 2 Scallions Chopped
- ¼ Cup Cooked Bacon Bits ((About 4-5 strips))
- ½ Cup Diced Tomatoes
Horseradish Sour Cream
- ½ Cup Sour Cream
- ¾ Tsp. Horseradish
Cheddar Cheese Sauce
- 1 Cup Shredded Cheddar Cheese
- 1 3 oz. Can Diced Green Chilies
- ¾ Cup Whole Milk
- 1 Tbsp. Flour
- 1 Tbsp. Butter
- ⅛ Tsp. Salt
- Bake waffle fries a little longer than package says. I baked mine at 425° F for about 20 minutes turning halfway through. You want SUPER crispy fries so they can withhold the toppings and not become soggy.
- While baking, cook your bacon and crumble into bits. Set aside.
- 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. It will form 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. After about 2-4 minutes, take off the heat.
- Add your cheddar cheese and diced chilies. The consistency should be pretty runny like a thick chowder. 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 baked, let them cool slightly before topping. Place them on your serving platter and start assembling with your sour cream and cheese first. Then add tomatoes and bacon bits. Finish with a dollop of sour cream on top and garnish with green onions.
- 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!