Prep Time
Cook Time
Makes
FEATURED PRODUCT
INGREDIENTS
-
1
bag Triangles Tortilla Chips -
2
Tbsp Vegetable oil (or turkey drippings) -
3
cups shredded leftover Turkey (white or dark meat) -
Salt, to taste
-
1
small Red onion, chopped -
1
Garlic clove, minced -
2
Tomatoes, seeded and chopped -
1
Jalapeño, seeded and chopped -
½
cup leftover Cranberry sauce -
½
juice and zest of Lime -
1
cup shredded Cheddar cheese -
1
cup Monterey Jack cheese -
sliced Jalapeños
-
leftover roasted Brussels sprouts, sliced
-
a dollop of Sour cream
-
Cilantro
-
Lime juice
-
A dash or two of Hot sauce
INSTRUCTIONS
-
Step 1
To make turkey carinas: Heat the oil (or drippings) in a large nonstick or cast iron skilled, over medium high heat, until shimmering. Add the shredded turkey, spreading into a single layer, and cook without stirring, for about 5 minutes or until browned and crispy. Stir and continue cooking until the turkey carnitas as as crisp as you like. Season with salt and reserve.
-
Step 2
To make the cranberry sauce salsa: Combine the chopped onion, garlic, tomatoes, jalapeño, cranberry sauce, lime juice and zest and cilantro in a medium bowl. Season with salt and reserve.
-
Step 3
Preheat oven to 400F degrees.
-
Step 4
Spread half of the chips on a large cast iron, oven proof dish or baking sheet. Add half the turkey carnitas, Brussels sprouts (if using), ½ cup of cheddar and ½ cup of Monterey Jack. Top with the remaining chips, turkey carnitas, cheese and Brussels sprouts. Bake until the cheese is melted and chips are toasted, about 10 minutes.
-
Step 5
Top with the cranberry sauce salsa, sliced jalapeños, cilantro and a dollop of sour cream. Serve immediately, squeezing some lime juice on top if desired.