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Meet your new go-to poolside, picnic, or backyard BBQ treat. This loaded nacho platter brings together all the flavors of a classic deli sandwich with crunchy tortilla chips, savory corned beef, crisp, refreshing toppings, and a generous drizzle of Beleaves Russian and Ranch Dressings. So good.
Tip: Assemble just before serving for maximum crunch and freshness.
2 tablespoons oil, such as Gefen Canola Oil, for sauteing
1 large white onion, thinly sliced
2 (6-ounce) packages corned beef, cut into thin strips
1 tablespoon Dijon mustard
1 teaspoon brown sugar
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
salt, to taste
pepper, to taste
1 to 2 large bags Heaven & Earth Tortilla Chips
1 cup sauerkraut, drained
1 cup mini gherkins, sliced
2 scallions, thinly sliced
sandwich-style sliced hot peppers, to taste
crispy fried onions, to taste
handful of fresh dill, chopped
2 cups microgreens
Heat the oil in a large skillet over medium heat. Add the onion and sauté for 10 to 12 minutes, stirring occasionally, until softened and golden.
Add the corned beef, Dijon mustard, brown sugar, and garlic. Season with salt and pepper, then cook for three to four minutes until heated through. Remove from the heat.
When ready to serve, arrange a generous layer of tortilla chips on a large serving platter.
Spoon the warm corned beef mixture over the chips. Top with the sauerkraut, gherkins, scallions, and hot peppers.
Drizzle generously with Russian dressing and ranch dressing. Finish with crispy fried onions, chopped fresh dill, and microgreens. Serve immediately.
Sponsored by Beleaves
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