Best Julis Thanksgiving Nachos Recipes

LEFTOVER THANKSGIVING NACHOS

Steps:

• 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.

LEFTOVER TURKEY THANKSGIVING NACHOS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Melt butter in a skillet over medium heat; cook and stir shallots in the hot butter until softened, about 2 minutes. Stir jalapeno peppers into shallots and cook until fragrant, about 2 more minutes. Stir cranberry jelly into the shallots and peppers until melted.
• Mix shredded turkey with jalapeno-cranberry jelly mixture in a bowl until thoroughly combined. Arrange tortilla chips on the prepared baking sheet and fill each chip with 1 tablespoon turkey mix. Top each chip with 1/2 teaspoon of white Cheddar cheese.
• Bake in the preheated oven until the cheese topping is melted and the chips are golden, about 10 minutes.

JULI'S THANKSGIVING NACHOS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil; arrange chips on it.
• Stir turkey and salsa together in a bowl. Fill chips with turkey mixture, then top with cheese.
• Bake in the preheated oven until cheese is melted and chips are golden, about 10 minutes.
• Meanwhile, stir cranberry sauce and lime juice together in a bowl. Top each chip with some of the cranberry-lime mixture and some of the sour cream. Sprinkle with cilantro.