Corned Beef Nachos with Swiss Cheese Queso and Pickled Cabbage

Irish Corned Beef Nachos with Swiss Cheese Queso and Pickled Cabbage for St. Patrick's Day |


Swiss Cheese Queso

Pickled Cabbage


  1. Top potato/tortilla chips with Swiss cheese queso, chopped corned beef, pickled cabbage, and sprinkle with chopped parsley.  Devour immediately!

Swiss Cheese Queso

  1. Melt butter over medium heat in a small saucepan.  Add flour and stir constantly, until mixture is smooth.  Cook, stirring constantly, for about 1 minute (avoid it getting brown).
  2. Add milk and stir until the butter mixture is fully incorporated into the milk.  Cook, stirring occasionally to prevent the milk from scorching on the bottom, until it has slightly thickened and slightly reduced, about 6-10 minutes.  The milk should leave a definite trail on the back of a spoon.
  3. Turn off heat and add Swiss cheese a few slices at a time, stirring to help it melt into the queso.

Pickled Cabbage

  1. Add red wine vinegar, hot water, sugar, and salt into a small bowl.  Whisk until sugar and salt is dissolved.  Add cabbage and stir, fully submerging cabbage into the pickling liquid.  Let sit at room temperature for 1 hour, but preferably cover and store in fridge overnight (up to a week).


Feel free to cook your corned beef by any preferred method.  I used my friend Gerry’s (Foodness Gracious) Instapot Corned Beef recipe, which braises it in the instapot with beef broth and Guinness, and it was hands down the best corned beef recipe I’ve ever tried!