Julis Thanksgiving Nachos Recipes

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LEFTOVER TURKEY THANKSGIVING NACHOS



Leftover Turkey Thanksgiving Nachos image

Repurpose Thanksgiving leftovers into a great football snack!

Provided by Amy Alden

Categories     Appetizers and Snacks     Cheese     Nachos Recipes

Time 30m

Yield 24

Number Of Ingredients 7

2 tablespoons butter
½ cup sliced shallots
10 slices jarred jalapeno peppers, chopped - or more to taste
½ cup cranberry jelly
2 cups shredded cooked turkey
½ cup shredded white Cheddar cheese
48 scoop-style tortilla chips (such as Tostitos® Scoops®)

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.

Nutrition Facts : Calories 64.3 calories, Carbohydrate 4.9 g, Cholesterol 13.9 mg, Fat 3 g, Fiber 0.1 g, Protein 4.3 g, SaturatedFat 1.4 g, Sodium 67 mg, Sugar 0.1 g

SPICED TURKEY NACHOS WITH HOMEMADE CHEESE SAUCE AND ''CRISPER DRAWER'' SALSA



Spiced Turkey Nachos with Homemade Cheese Sauce and ''Crisper Drawer'' Salsa image

Variety is the spice of life, and sometimes ground beef nachos and vegetarian nachos ask for the night off. I like making nachos with ground dark meat chicken but even more so with turkey. The turkey takes on the spices as it cooks and melds nicely with the richness of the cheese sauce. I opened my fridge one day and made a salsa from what was hanging around in the crisper drawer. There were no tomatoes, jalapeno or cilantro, so I came up with the crunchier, brighter salsa below. You can make all the components of these nachos in advance then heat and serve when you're ready. You will notice repeat ingredients in the different parts of this recipe. This makes the recipe look more complex than it is, but the taste is worth it! PS - I never say no to a big bowl of guacamole to go with this.... You can also do a plate of fried or scrambled eggs on the side and serve this nacho platter as a Mexican breakfast!

Provided by Alex Guarnaschelli

Categories     appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 29

1 cup whole milk
1 1/2 to 2 cups shredded Monterey Jack or Cheddar cheese
Kosher salt
1 tablespoon cornstarch
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce, such as Tabasco
1 small clove garlic, minced
2 tablespoons extra-virgin olive oil
6 scallions, minced, green and white parts
4 large cloves garlic, thinly sliced
Kosher salt
1 pound ground turkey
1 teaspoon chili powder
1/4 teaspoon red pepper flakes
4 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
Zest and juice of 1 lime
1 tablespoon pickle juice
2 teaspoons hot sauce, such as Tabasco
3 small carrots, peeled, cut into thin rounds
5 to 6 small inner stalks celery plus leaves, thinly sliced
5 to 6 scallions, minced, green and white parts
4 to 5 radishes, cut into thin rounds
Kosher salt
4 to 5 cups corn tortilla chips
1 small jalapeno, thinly sliced
1 cup (8 ounces) sour cream, optional
Additional salsa, optional
Cilantro leaves, optional

Steps:

  • Make the cheese sauce: In a medium pot, bring the milk to a simmer over medium heat. Whisk in the cheese and season with salt to taste. In a small bowl, whisk the cornstarch with 2 tablespoons cool water until it becomes a smooth paste. Whisk the paste into the cheese sauce. Cook, stirring, 2 to 3 minutes. Stir in the Worcestershire, hot sauce and garlic. Taste for seasoning. Shut off the heat. Keep warm.
  • Cook the turkey: In a large saute pan, heat the oil over medium heat. When the oil begins to smoke lightly, add the scallions, garlic and a pinch of salt and cook until tender, 2 to 3 minutes. Add the turkey in a thin layer and season with salt. Sprinkle with the chili powder and red pepper flakes. Cook over medium heat, stirring with a wooden spoon, until the meat browns and cooks through, 8 to 10 minutes. Shut off the heat. Allow it to rest for at least 15 minutes.
  • Preheat the oven to 350 degrees F.
  • Make the salsa: In a medium bowl, whisk together the olive oil, vinegar, lime zest and juice, pickle juice and hot sauce. Toss in the carrots, celery, scallions and radishes with a generous pinch salt. Taste for seasoning.
  • Serve: Spread the tortilla chips in an even layer on a baking sheet that can double as a serving platter. Warm the chips in the oven for a few minutes as you heat up the meat. Remove the chips from the oven and spoon the meat all over the chips. Top with spoonfuls of the salsa. Pour cheese sauce over top and sprinkle with jalapeno slices. Serve immediately with sour cream, additional salsa and cilantro (if using) on the side.

LEFTOVER THANKSGIVING NACHOS



Leftover Thanksgiving Nachos image

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

Provided by Food Network Kitchen

Categories     appetizer

Time 25m

Yield 16 servings

Number Of Ingredients 12

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

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.

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