RECIPE: Transform Thanksgiving leftovers into loaded nachos
The day after Thanksgiving you probably don’t want to think much about cooking or eat a meal heavy with the flavors of sage, rosemary and pumpkin spice.
If you want an easy meal that doesn’t taste like Thanksgiving but still helps to clear out the fridge a bit, turn to turkey nachos.
Between salsa, cheese and tortilla chips, your leftover bird will taste nothing like it did at the Thanksgiving table. The dish will come together in less than 15 minutes and can be served straight from the sheet pan.
To help revive potentially dry leftover turkey meat, I like to quickly simmer it in a jar’s worth of salsa. Tomatillo is my favorite salsa for turkey, but you can certainly use whichever salsa you prefer. Add a drained can of black beans to the skillet as well. While this mixture comes to a simmer, heat the broiler and line a large sheet pan with foil for easy clean-up.
I put the turkey mixture between layers of cheese to make it easier for the cheese to melt down into the crevices between the tortilla chips. Once everything is towered on top of the bag of chips, the nachos only need a couple of minutes under the broiler for the cheese to melt and the sides of the chips to crisp.
Leftover Turkey Nachos
- 1 pound cooked leftover turkey, cut into bite-size pieces
- 1 (16-ounce) jar tomatillo salsa
- 1 (14-ounce) can black beans, drained and rinsed
- 1 (12-ounce) bag plain tortilla chips
- 8 ounces Monterey Jack cheese, grated
- Combine the turkey, salsa and beans in a large skillet and place over medium heat. Bring to a simmer and then continue to cook, stirring occasionally, until the turkey is warmed through, 3 to 5 minutes.
- Meanwhile, heat the broiler to high with a rack positioned 8 to 10 inches below the heating element.
- Spread the tortilla chips on a foil-lined rimmed baking sheet. Top with half of the cheese, followed by the turkey mixture. Top with the remaining cheese. Broil until the cheese is melted and the chips are just beginning to brown, 2 to 4 minutes. Serve.
Nutritional information
Per serving: Per serving, based on 6: 636 calories (percent of calories from fat, 41), 40 grams protein, 54 grams carbohydrates, 9 grams fiber, 29 grams total fat (9 grams saturated), 95 milligrams cholesterol, 1,015 milligrams sodium.Sign up for the AJC Food and Dining Newsletter
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