Kettle Chip Nachos Food

KETTLE-CHIP NACHOS

Steps:

• Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment; spread chips out in a single layer. In a small saucepan, whisk together cream cheese and milk over medium heat until combined, 2 minutes. Whisk in blue cheese and 1/2 cup Gouda. Bring to a boil and cook, whisking constantly, until thickened, 5 minutes. Stir in 1/4 teaspoon salt, 1/8 teaspoon pepper, and hot sauce.
• Drizzle cheese sauce evenly over chips, then sprinkle with remaining 1 cup Gouda. Bake until bubbly and crisp at edges, 5 to 7 minutes. Top with jalapeno, sour cream, and chives; serve.

BBQ PULLED PORK KETTLE CHIP NACHOS RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• In a medium bowl, combine the Kroger® Hardwood Smoked Pulled Pork and 1 18-ounce bottle of barbecue sauce, and mix well.
• Add ⅓ of the Kroger® Kettle Cooked Original Potato Chips and ⅓ of the Kroger® Kettle Cooked Mesquite BBQ Potato Chips to a 12" cast-iron skillet. Distribute ⅓ of the pulled pork mixture over the chips. Drizzle about 2 tablespoons of the remaining barbecue sauce over the chips and sprinkle with ½ cup of the Kroger® Shredded Sharp Cheddar Cheese. Repeat with the remaining chips, pork mixture, barbecue sauce, and cheese to make 2 more layers, finishing with the rest of the cheese. Drizzle more barbecue sauce on top.
• Bake the nachos for 15 minutes, or until the cheese is melted.
• Remove from the oven and garnish with the green onions and dollops of sour cream.
• Enjoy!

LOADED POTATO CHIP "NACHOS"

Steps:

• Preheat oven to 400°F.
• Place potato cubes in a small saucepan. Add enough cold water to just cover, and a generous pinch of salt. Cover and cook over high heat until potatoes are fork tender.
• Drain potatoes and return cubes to the hot pot (off heat). Let stand 5 minutes. Meanwhile, place milk and butter in another saucepan and heat until butter melts. Pass potatoes through a ricer (or mash with a potato masher), then stir in milk and butter. Season with salt and pepper and set aside.
• Slice each bacon rasher in half lengthwise, then cut crosswise into 1/4" pieces. Scatter pieces into a large skillet and cook over medium heat until almost crispy. Transfer with slotted spoon to a paper-towel lined plate.
• Place potato chips on a large, oven-safe dish. Dollop with mashed potatoes, sprinkle with cheddar cheese then with scallions. Bake 10 minutes until hot and gooey. Drizzle with sour cream and serve hot.