Ingredients:

1 10-oz. bag LAY’S® Wavy Original Potao Chips
2 Tablespoons Olive Oil
1 pound Deli sliced Corned Beef, chopped
1 pound Deli sliced Pastrami, chopped
1 small White onion, thinly sliced
½ head Cabbage, shredded thinly
1 Cup Lager Beer
1 Cup Chicken Stock
2 Cups Mild Cheddar Cheese, shredded
3 Tablespoons Butter
3 Tablespoons All Purpose Flour
3 Tablespoons Whole Grain Mustard
2 Tablespoons Olive Oil
1/8 Teaspoon Salt
1/16 Teaspoon Black Pepper

Instructions:

• In a skillet, warm the olive oil over medium heat
• Add the onions and cabbage and a pinch of salt and pepper and sauté until soft and lightly browned, then add the corned beef and pastrami and sauté 2 minutes more
• Set aside and keep warm
• While the veggies are cooking, place a medium pot over medium heat and melt the butter, whisk in the flour and cook 5 minutes, stirring frequently until light golden brown
• Whisk the beer and chicken stock into the roux and cook for about 20 minutes, stirring frequently until it thickens
• After cooking 20 minutes stir in half of the cheese and the mustard and cook 5 minutes, stirring frequently until completely smooth
• To serve, place a single layer of chips on a platter, top them with the corned beef and cabbage mixture and douse with a good helping of cheese sauce, then top with a little more cheese