Leftover Thanksgiving Nachos
- Level: Easy
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 402
- Total Fat
- 24
- Saturated Fat
- 10
- Carbohydrates
- 30
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 17
- Cholesterol
- 55
- Sodium
- 420
- Total: 25 min
- Active: 20 min
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.