
Yields:
8
Prep Time:
5 mins
Cook Time:
10 mins
Total Time:
15 mins
We’re big fans of a classic Reuben sandwich—corned beef, sauerkraut, Swiss cheese, Russian dressing… somehow the combination just works. It works so well, we’ve used the flavors in everything from crescent squares to stuffed chicken, and now these ridiculously fun nachos. Whether you’re looking to take your game day spread OTT, need a St. Patrick’s Day party app, or are just looking for something to do with leftover corned beef (we can relate!), this recipe is for you.
We used plain bagel chips here, but if you can find rye a lá the original sandwich, more power to you. You can also swap for other chip options if you like, but keep in mind they’ve got to be sturdy to stand up to all the toppings. Think thick pretzel chips over flimsy tortilla chips. We recommend making sure your sauerkraut is well drained before adding it so there’s no risk of soggy nachos (no one wants those!). Feel free to skip the horseradish if you’re averse, but not the Russian dressing. Make your own if you like, but store-bought works here too.
Made these? Let us know how it went in the comments below.
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Ingredients
- 1
large bag bagel chips
- 1/2 lb.
deli corned beef, chopped into bite-size pieces
- 1/2 cup
sauerkraut
- 1 1/2 cups
shredded Swiss cheese
- 1 Tbsp.
horseradish
Russian dressing, for serving
- 2 Tbsp.
chives, finely chopped
Directions
- Step 1Preheat oven to 350 degrees F. Scatter and even layer of bagel chips on a large rimmed baking sheet. Top with about half of the corned beef, sauerkraut, cheese and horseradish. Add a second layer of bagel chips. Top with remaining corned beef, sauerkraut, cheese and horseradish. Bake until cheese is melted and the bagel chips are slightly golden, about 10-15 minutes.
- Step 2Drizzle nachos with Russian dressing and garnish with chives. Serve warm.
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