Time: 25 min.
Complexity: easily
Servings: 16

This recipe is a great way to use up leftovers the day after Thanksgiving. It features Thanksgiving staples: turkey, roasted pumpkin, and Brussels sprouts, along with plenty of cheese. The ingredients are layered on a baking sheet with chips and then heated in the oven to melt the cheese.

Ingredients:

• 1 cup sour cream
• 1 tbsp crushed chipotle peppers in adobo sauce, plus extra for serving
• 10 cups tortilla chips
• 2 cups leftover turkey meat, chopped
• 3 cups grated cheddar
• 2 cups grated Monterey Jack cheese
• 2 cups thinly sliced ​​roasted Brussels sprouts, leftover
• 1.5 cups leftover baked butternut squash
• 1 cup crispy fried onions
• 1 cup chopped cilantro or parsley leaves
• 0.5 cups chopped black olives
• 1/4 cup pickled jalapeño rings

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

turkey, tortilla chips, Monterey Jack cheese, chipotle peppers in adobo sauce, butternut squash, Brussels sprouts, olives

We recommend

Preparation:

Step 1
• Preheat oven to 220°C. Combine sour cream and chipotle in a small bowl. Cover with plastic wrap and refrigerate.
Step 2
• Place half the chips on a rimmed baking sheet. Top with one-third of the turkey, cheese, Brussels sprouts, squash, and fried onions. Sprinkle with the remaining chips, then top with the remaining two-thirds of the turkey, cheese, Brussels sprouts, squash, and fried onions. Bake until the cheese is melted and bubbly, about 5–7 minutes.
Step 3
• Drizzle nachos with chipotle sour cream and adobo sauce. Garnish with cilantro, olives, and jalapeño.

Votes: 7