Irish Nachos

From Rachael Ray

1 20- to 24-ounce bag waffle fries
2 tablespoons EVOO – Extra Virgin Olive Oil
1 pound deli-sliced corned beef, chopped
1 small onion, thinly sliced
1/2 small head green cabbage, thinly sliced (about 2 cups)
Salt and ground black pepper
2 tablespoons butter
2 tablespoons flour
1 cup light beer
1 cup chicken stock
1 cup shredded white cheddar cheese


Preheat oven to 450ºF.
Arrange the waffle fries on a baking sheet and cook according to package directions, adding about 10 minutes onto the baking time to make them extra crispy.
When the fries have about 10 minutes left, place a medium skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the corned beef to the skillet and sauté until light golden brown and heated through, 2-3 minutes.
Add the onions and cabbage to the pan, and cook until the onions have softened and cabbage has wilted, 4-5 minutes. Season with salt and pepper and reserve warm.
While the veggies are cooking, place a medium pot over medium-high heat and melt the butter. Add the flour to the pot and cook for about a minute.
Whisk the beer into the mixture and cook for about 30 seconds to cook off the alcohol. Whisk the chicken stock into the pan and bring up to a bubble. Simmer until thickened, 2-3 minutes, then remove from heat and stir in the cheese to melt. Season the sauce with salt and pepper.
To serve, arrange the crispy waffle fries on a platter, top them with the corned beef and cabbage mixture and douse with a good helping of cheese sauce.