Olivia's Cuisine

Thanksgiving Leftover Turkey Nachos

Featured in Tortilla Tribe
Prep Time
Cook Time
  • Ingredients & Instructions



  • 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


  • 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.

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