We’ve got a lot of great ways to use Thanksgiving leftovers, but one of the easiest, most delicious, and least boring options is nachos. Chowhound’s former photographer Chris Rochelle showed us the light in 2011. Here’s his recipe.
I hate cranberry sauce. Thanksgiving dinner bores me. But I love Mexican food. So I decided to see if it was possible to transform the entire Thanksgiving dinner into a loaded nachos experience. Cranberry sauce becomes a fruity salsa, turkey gets Mexi-spices, and jalapeños and cheese enter the picture—two things sorely missing from Thanksgiving dinner. It turned out really good. Here’s how you do it!
Cranberry Sauce Salsa
Combine 8 ounces of cranberry sauce, 2 finely chopped jalapeños, 2 tablespoons of finely chopped cilantro, 2 finely chopped scallions, and 2 tablespoons of fresh lime juice.
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Quicker than hand-chopping.
Turkey Mexicana
Combine 1 cup of chopped turkey, 2 teaspoons of ground cumin, 1/2 of a medium onion (chopped), and 2 tablespoons of fresh lime juice. Add to a hot oiled skillet over medium-high heat and cook until the onions have softened.
Related Reading: This Roasted Turkey Galette Is Another Great Use of Leftovers
Thanksgiving Leftover Nachos
Lay down a bed of tortilla chips, add all of your Turkey Mexicana, then some cheese. Bake at 450 degrees Fahrenheit for 5 minutes.
Top with cranberry salsa. And go for it.
Related Video: How to Make Cranberry Sauce Sangria
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