Nachos with Cranberry Sauce?
Why yes! With all the turkey roasting around here at the FODMAP Everyday® Test Kitchen, we had to get creative. If you have Instagram, I encourage you to go take a look at the video we made as we were assembling these Thanksgiving Nachos.
Basically I was in shock and couldn’t believe I was actually drizzling gravy over corn chips and stuffing – and Robin and I were laughing so hard I was about to cry.
A Little of This, A Little of That
Below you will see a recipe, but really, this about taking what you have leftover and layering it up on a sheet pan on top of corn chips, adding some shredded cheese on top and broiling the whole rigmarole until bubbly. I know you might be shaking your head in disbelief, but trust us…you gotta try this.
Put those Thanksgiving leftovers to work. With a bag of corn chips and some cheese, you will have a hot steamy platter of Thanksgiving Nachos for a hearty lunch or snack.
Makes 12 servings
- 1 pound (455 g) corn tortilla chips
- 8 ounces (225 g) leftover cooked turkey, shredded
- 1 cup (210 g) leftover mashed potatoes
- 1 cup (200 g) leftover stuffing
- 1 cup (240 ml) leftover gravy
- 1 cup (277 g) leftover cranberry sauce
- 8 ounces (225 g) Monterey jack cheese, shredded
- 1 jalapeno, sliced, optional
- 1/4 cup (4 g) cilantro leaves
- Position rack about 4 inches (10 cm) from broiler. Preheat broiler to high.
- Arrange tortilla chips in a single layer on a rimmed half-sheet pan. Scatter turkey evenly over all. Dollop mashed potatoes here and there. Scatter stuffing evenly over top, then drizzle the whole shebang with gravy. Dollop cranberry sauce evenly over nachos, then sprinkle cheese evenly over all. Scatter jalapeno slices on top, if using.
- Broil until cheese is melted and bubbly, 2 to 5 minutes. Scatter cilantro on top and serve immediately. Get out your cameras and record for posterity.