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Reuben Nachos
With bagel chips in place of traditional tortilla chips, these Reuben Nachos are a fun new way to use leftover corned beef!
Servings 4
Baking Temp 350°F
Equipment
- 13x9-inch rimmed baking sheet
- Nonstick cooking spray
- Medium bowl
Ingredients
- 1 6-ounce bag sea salt bagel chips, divided (or pita chips)
- 8 ounces cooked corned beef, chopped into bite-sized pieces
- ½ cup sauerkraut, drained
- 1.5 cups shredded Swiss cheese
- 1 tablespoon creamy horseradish
- ¼ cup Thousand Island Salad Dressing
- 2 tablespoons finely chopped fresh chives
Instructions
For the reuben nachos
- Preheat oven to 350°F. Spray 13x9-inch rimmed baking sheet with nonstick cooking spray.
- Scatter half of the bagel chips in an even layer on the baking sheet.
- In a medium bowl, gently toss corned beef, sauerkraut, cheese and horseradish until mixed.
- Spread half the mixture evenly over the bagel chips.
- Use the remaining bagel chips to add a second layer, followed by the remaining beef mixture.
- Bake until cheese is melted and the bagel chips are slightly golden, about 10-15 minutes.
- Drizzle hot nachos with dressing and garnish with chives. Serve warm.
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