Reuben Nachos recipe

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Ingredients

¾ cup mayonnaise
¼ cup ketchup
2 tablespoons sour cream
1 tablespoon sweet pickle relish
½ tablespoon minced red onion
1 teaspoon Dijon mustard
¼ teaspoon garlic salt
1 (11 ounce) package tortilla chips
¼ teaspoon garlic salt
2 cups shredded Swiss cheese
1 cup shredded Cheddar cheese
½ teaspoon dried dill weed
2 cups shredded cooked corned beef brisket
1 cup Bavarian-style sauerkraut with caraway seeds, drained

Nutrition Info

854.3 calories
carbohydrate: 42.4 g
cholesterol: 128.2 mg
fat: 63.5 g
fiber: 3.5 g
protein: 30.9 g
saturatedFat: 19.8 g
servingSize: -
sodium: 1749.6 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Mix mayonnaise, ketchup, sour cream, relish, red onion, Dijon mustard, and garlic salt together in a small bowl until well blended. Set aside.

  3. Layer 1/2 of the tortilla chips in an even layer on a baking sheet. Top with 1 cup Swiss cheese, 1/2 cup Cheddar cheese, and 1/4 teaspoon dill. Repeat layers on top.

  4. Bake in the preheated oven until cheeses are melted, about 5 minutes. Remove from oven. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

  5. Top nachos evenly with corned beef and sauerkraut. Broil until heated through, 1 to 2 minutes. Top nachos with the mayonnaise sauce.

Recipe Yield

6 servings

Recipe Note

The nacho version of my all-time favorite sandwich. This is a great appetizer idea for a St. Patrick's Day party, or a delicious lunch or dinner entree to make with leftover corned beef brisket after the holiday.

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