Leftover Thanksgiving Nachos

Use up your Thanksgiving leftovers in a surprising way by making these hearty nachos.

Total Time:
25 min
Prep:
20 min
Cook:
5 min

Yield:
16 servings
Level:
Easy

Ingredients
  • 1 cup sour cream
  • 1 tablespoon minced chipotle chile in adobo, plus more sauce for serving
  • 10 cups tortilla chips
  • 2 cups shredded leftover turkey meat
  • 3 cups shredded Cheddar
  • 2 cups shredded Monterey Jack cheese
  • 2 cups thinly sliced leftover cooked Brussels sprouts
  • 1 1/2 cups leftover cubed roasted butternut squash
  • 1 cup packaged french-fried onions
  • 1 cup lightly packed cilantro leaves or parsley leaves
  • 1/2 cup sliced black olives
  • 1/4 cup chopped pickled jalapenos
Directions
  • Preheat the oven to 425 degrees F. Stir the sour cream and chipotle chile together in a small bowl. Cover with plastic wraps and refrigerate.

  • Scatter half the chips on a rimmed baking sheet. Top with one-third of the turkey, cheeses, Brussels sprouts, butternut squash and fried onions. Scatter the remaining chips on top followed by the remaining two-thirds of turkey, cheeses, Brussels sprouts and fried onions. Bake until the cheeses are melted and bubbly, about 5 to 7 minutes.

  • Drizzle the nachos with chipotle sour cream and extra adobo sauce. Garnish with cilantro, black olives, and jalapenos.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.


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    This recipe is featured in:

    Top Thanksgiving Leftovers