Thanksgiving is over, hopefully an affair. Most importantly, leftovers (unless you freeze them) should be long gone. This recipe is all about looking forward: tackling the leftovers you’ll have on your holidays yet to come.
I can’t imagine a better way to use up these leftovers than to add them to a plate of nachos. After a sit-down holiday turkey feast, it’s refreshing to make food that isn’t fancy, covered, and messy. This casual, family-style nacho plate will do the trick.
Although they look heavy and loaded (as is), these nachos are relatively light and straightforward in ingredients, with enough cheese to bind them together, and a huge pile of mashed avocado to lighten and refresh. I prefer using dark turkey meat for extra flavour. It’s a great way to reuse the smaller cuts of meat that were pulled out of the turkey, and save the larger pieces for sandwiches ordered for the next day.
fruit: Serves 4
- 2 ripe avocados
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon hot mexican sauce
- 6 ounces tortilla chips
- 6 to 8 ounces sharp cheddar cheese, coarsely grated
- 2 green onions, thinly sliced, separating white and green parts
- 1/2 medium red bell pepper, cut into small cubes
- 1 jalapeno pepper, thinly sliced
- 2 cups shredded turkey
- 1/4 cup fresh coriander leaves, chopped tender stems
- Freshly ground black pepper
- Lemon wedges for serving
1. Mash avocado, lemon juice, salt, and hot sauce in a bowl until blended but still slightly chunky.
2. Preheat the oven grill.
3. Spread half of the potato chips on a 1/4″ baking tray or in a 9″ x 13″ baking dish. Spread about a third of the cheese on top of the chips. Lay the remaining potato chips on top. Arrange the sliced white onions, red peppers, and jalapenos on top of the foil, then top with the turkey. Sprinkle the remaining cheese over the skillet.
4. Transfer the nachos to the oven and roast about 5 inches under the heating element until the cheese is melted and the chips are golden brown, about 4 minutes, rotating the skillet as needed to ensure even cooking.
5. Remove from the oven and sprinkle sliced green onions and cilantro over the nachos and garnish with black pepper. Serve immediately with avocado and lemon slices.
Linda Balslev is an award-winning food and wine writer, cookbook author and recipe developer. She also authored the TasteFood blog, a collection of over 600 original recipes, photos, and stories.