Leftover Thanksgiving Turkey Nachos
Yield: 16 servings
INGREDIENTS
- 1 cup of sour cream
- 1 tablespoon of Tabañero Taco Sauce
- 1 bag of tortilla chips
- 2 cups of leftover turkey meat, shredded
- 3 cups of freshly shredded cheddar cheese
- 2 cups of freshly shredded Monterey jack cheese
- 1 cup of French-fried onions
- 1 cup of chopped parsley
- 1/2 cup of sliced black olives
- 1/4 cup of pickled jalapenos, chopped
INSTRUCTIONS
Preheat the oven to 425 degrees Fahrenheit. Combine the sour cream and Tabañero Taco Sauce in a small bowl, cover with plastic wrap, and refrigerate.
Arrange half of the chips on a baking sheet. Top with one-third of the turkey, cheddar cheese, Monterey jack cheese, and fried onions. Add the remaining chips, then add the remaining turkey, cheese, and fried onions.
Bake for five to seven minutes or until the cheese is melted.
When finished baking, let the nachos cool for about five minutes, then drizzle the Tabañero sour cream on top. Garnish with parsley, black olives, and jalapenos.
