New York Deli Nachos

by Rachael Ray Show Staff 3:00 AM, February 26, 2013

Aired February 26, 2013

Serves 6
Ridged, thick-cut or kettle potato chips or frozen waffle fries
2 tablespoons canola or olive oil
3/4 pound thick-cut deli pastrami, about 3 slices, diced
3/4 pound sliced 1/4-inch thick corned beef, diced
1 onion, chopped
1/2 pound sauerkraut, rinsed and drained
3 tablespoons butter
2 rounded tablespoons flour
1 1/2 cups milk
1 cup grated Swiss cheese
1 cup chopped or grated Muenster cheese
2 rounded tablespoons spicy deli mustard
1/2 cup sour cream
1/4 cup ketchup
1/4 cup relish
Salt and pepper
Shredded lettuce
Finely chopped red onion
Sliced or chopped deli pickles

Preheat oven to 250F.

Place potato chips on a large rimmed baking sheet and warm in oven or bake waffle fries to package directions.

Heat a skillet over medium-high heat with the oil. Add beef and onions, and cook until crispy at edges and hot through. Add sauerkraut and saut until warmed through, about 1-2 minutes.

Heat a saucepot over medium to medium-high heat. Melt butter and whisk in flour. Whisk in milk, season with salt and pepper, and thicken. Melt in cheeses and stir in mustard.

In a bowl, stir together sour cream, ketchup and relish; season with salt and pepper.

Arrange warm chips or waffle fries on a platter. Top with meat and cheese sauce. Drizzle with Russian dressing and top with lettuce, onions and chopped deli pickles.