Leftover Thanksgiving Nachos

Use up your Thanksgiving leftovers in a surprising way by making these hearty nachos.
  • Level: Easy
  • Total: 25 min
  • Active: 20 min
  • Yield: 16 servings
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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


  1. 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.
  2. 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.
  3. Drizzle the nachos with chipotle sour cream and extra adobo sauce. Garnish with cilantro, black olives, and jalapenos.
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