These Reuben Nachos turn classic Reuben sandwich flavors into an indulgent snack ideal for game day, movie night, or a casual weekend lunch. These nachos are easy to assemble and take just 20 minutes to prepare.
Just like my Reuben quesadilla and Reuben sliders, no one can resist the crave-worthy flavors of corned beef and sauerkraut.
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Nachos are an essential part of any game day snack spread. Doritos nachos with ground beef and chicken bacon ranch nachos are family favorites.
These Reuben nachos are a fun twist with the flavors of Reuben sandwiches layered onto crispy potato chips. Salty corned beef, zingy sauerkraut, an indulgent cheese sauce, and tangy dressing combine for the perfect savory snack bite.
Why This Recipe Works
- These nachos start with potato chips! Amen!
- No oven is required! The potato chips are topped with warm toppings and a decadent cheese sauce.
- The cheese sauce gets into every nook and cranny, so every bite is as delicious as the last!
- Great way to use up leftover corned beef.
Ingredient Notes
- Potato chips: Use thick-cut, sturdy chips such as kettle-cooked varieties. I love Utz dark russet chips.
- Corned beef: Deli-sliced corned beef is a great shortcut ingredient, or use leftover crockpot corned beef brisket. Pastrami can also be used.
- Sauerkraut: Both refrigerated and canned varieties can be used. I use Bubbies sauerkraut (not sponsored) which is located in the refrigerated section of my supermarket.
- Cheese: I love combining Gruyere (a type of Swiss cheese) for its nutty flavor and Monterey Jack for its mild flavor and great melting quality.
- Cream cheese creates a stable base for this fool-proof cheese sauce. I use whipped cream cheese, but block cream cheese also works well.
- Milk: Whole, 2%, 1%, and non-fat all work well. Heavy cream or half-and-half can be used in a pinch, but they create a thicker cheese sauce, and more will be needed to create a drizzling consistency.
See the recipe card for complete instructions and ingredient amounts.
How to Make Reuben Nachos
Step 1: Arrange the potato chips on a parchment-lined sheet pan or on a serving platter. Set aside.
Step 2: Add the corned beef and sauerkraut to a small skillet and heat, over low heat, until warmed through, about 5 minutes.
Step 3: Add four tablespoons of milk and cream cheese to a small non-stick pan set over medium-low heat. Whisk frequently until the cream cheese is melted and the mixture is smooth.
Step 4: Add the shredded cheese in batches, whisking until the cheese is melted and fully incorporated. Add the remaining milk, plus more if necessary, to achieve a drizzling consistency. Season with black pepper.
Step 5: Scatter the corned beef and sauerkraut over the top of the chips.
Step 6: Drizzle with the cheese sauce and Thousand Island dressing, and garnish with scallions and pickled onions, if desired. Serve immediately.
Expert Tips
- Make the cheese sauce in advance. It reheats beautifully. Heat in 30-second intervals, stirring in between, until warm. If the sauce is too thick, add more milk as necessary to achieve the desired consistency.
- If using block cream cheese, additional milk may be needed to achieve the desired consistency.
- Assemble the nachos right before serving.
- Serve extra cheese sauce on the side, or save it for other uses. Drizzle it over roasted broccoli, add it to a taco bar, or make loaded cheese fries.
Recipe FAQs
To reheat Reuben nachos, place them on a sheet pan and place them in a 400℉-oven for 5-10 minutes until warm.
Pastrami will add a salty bite to your favorite nacho recipe or substitute it for corned beef in Rueben nachos.
Try These Corned Beef Favorites Next
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📖 Recipe Card
Reuben Nachos
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Ingredients
- 7.5 ounces kettle cooked potato chips
- ¼ pound deli corned beef (sliced and chopped or 1 cup leftover corned beef)
- ½ cup sauerkraut (drained)
- 6 tablespoons milk (divided plus more as needed)
- 4 ounces cream cheese (whipped or block)
- 1½ cups shredded Gruyere cheese
- ½ cup shredded Monterey Jack cheese
- ⅛ teaspoon black pepper
- 2 tablespoons Thousand Island dressing (+ extra for serving)
- 2 scallions (chopped)
Instructions
- Arrange the potato chips on a parchment-lined sheet pan or serving platter. Set aside.7.5 ounces kettle cooked potato chips
- Add the corned beef and sauerkraut to a skillet and heat on low until warmed through, about 5 minutes.¼ pound deli corned beef, ½ cup sauerkraut
- Add four tablespoons of milk and cream cheese to a non-stick saucepan over medium-low heat. Stir until the cream cheese is melted and the mixture is smooth. Add the shredded cheese in batches, whisking constantly until the cheese is melted. Add the extra milk plus more as needed to achieve a drizzling consistency. Season with black pepper.6 tablespoons milk, 4 ounces cream cheese, 1½ cups shredded Gruyere cheese, ½ cup shredded Monterey Jack cheese, ⅛ teaspoon black pepper
- Arrange the corned beef and sauerkraut over the chips. Drizzle half of the cheese sauce over the top. Top with the Thousand Island dressing and scallions. Serve immediately.2 tablespoons Thousand Island dressing, 2 scallions
Notes
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Abbey McDermott says
Combining nachos with the flavors of my favorite sandwich is a winner, especially the decadent cheese sauce that creeps into every nook and cranny.