Nachos, heated tortilla chips or totopos covered with melted cheese! Lets have some Irish Nachos.

Ingredients:

• 2 tbsp. butter
• 1 clove garlic, minced
• 2 tbsp. flour
• 1/4 c. milk
• 1/4 c. stout (such as Guinness)
• 2 1/2 c. shredded Cheddar cheese
• Kosher salt
• Freshly ground black pepper
• Pinch cayenne pepper
• 1 16-oz. bag Ruffles
• 1 16-oz. bag Ruffles
• 6 strips cooked bacon, chopped
• 2 tbsp. finely chopped chives

Preparation:

To make beer cheese sauce: Melt butter in a saucepan over medium heat. in Add garlic and flour and cook until the garlic is fragrant, about 1 minute. Add stout and milk and bring mixture to a boil, reduce heat slightly. Add cheese and cook until the cheese got melted. Season with salt, pepper, and cayenne.

On a large serving dish, scatter about half of the chips. Pour about half of the beer cheese on top then sprinkle with chives and chopped bacon. Repeat with remaining ingredients and serve immediately.

Image courtesy : pillsbury.com / images are subject to copyright

Lets make some tasty and crispy Cheddar Dill Puffs, classic French recipe.

Ingredients:

• Water : 1 cup
• Unsalted butter : 1/2 cup
• Kosher salt : 1/2 teaspoon
• All-purpose flour : 1 cup
• Eggs : 4 to 5 large
• Finely grated yellow Cheddar : 1 1/2 cups
• Chopped fresh dill : 2 tablespoons

Preparation:

Preheat oven to 375 degrees. In a large heavy saucepan over medium heat, cook the water, butter, and salt. Bring to a simmer and cook until the butter melts, stirring to combine. Then add flour all at once and cook, stirring vigorously with a wooden spoon. The mixture should start to come together and pull away from the side of the pan after about 2 minutes. Remove from heat and cool slightly, about 3 minutes.

One at a time, add 4 eggs, beating well after each addition. The batter will separate at first but will become smooth as each egg is mixed in. The mixture should be glossy and just stiff enough to hold soft peaks. If batter is too stiff, beat remaining egg in a small bowl and add to batter 1 teaspoon at a time, beating and then testing batter until it reaches proper consistency. Stir in cheese and dill.

Line 2 large baking sheets with parchment paper. Using a 1 to 1 1/2 inch diameter scoop, drop the batter by scoopfuls onto the prepared baking sheets, spacing the mounds about 1 inch apart. Bake until the cheddar puffs are golden brown, crisp when tapped, and are puffed up, 25 to 30 minutes. Be sure to switch the baking sheets between the oven racks and rotate them 180 degrees halfway through baking to promote even baking. Serve warm.

Image courtesy : cherryteacakes.com  / images are subject to copyright