Thanksgiving Leftovers Nachos
Happy Thanksgiving Eve! I know, now I’m just making up holidays. Regardless, tomorrow is Thanksgiving and if you celebrate this holiday then chances are you will have leftovers to eat this weekend. And so, I bring you a new, fun way to use up those leftovers: Thanksgiving Leftovers Nachos.
Some of the best recipes are comprised of foods you may not have expected, like corn tortilla chips (I used Xochitl) with cheese and cranberry sauce. Trust me, it works in the same way fruit or fig jam works on a cheese board with crackers. For my nacho platter, I used pepper jack cheese, but any grated cheese could be used. Great way to use up leftovers from a cheese board. For the roasted vegetables, I had a combination of sweet potatoes, Brussel sprouts, and roasted onions.
Since there is always a football game on the Sunday after Thanksgiving, this recipe totally makes sense to use up those leftovers!
Cheers to happy, healthy, fun Thanksgiving with lots of delicious gluten-free eats!
Get more gluten-free Thanksgiving leftover recipes.
Thanksgiving Leftovers Nachos
Ingredients
- Gluten free nonstick cooking spray
- 1 (12 ounce) bag Xochitl corn tortilla chips
- 1½ - 2 pounds grated cheese
- 4 cups leftover turkey , shredded or chopped
- 3 cups chopped roasted vegetables
- ¾ - 1 cup cranberry sauce
- Pickled red onions, pickled jalapenos, sour cream, and salsa for serving
Instructions
- Preheat oven to 400 degrees. Spray a large, rimmed sheet pan or large shallow casserole dish with cooking spray.
- Place half the chips in a single layer on the pan. Top with half the cheese, half the turkey, half the vegetables, and dot around half the cranberry sauce. Repeat the layers. Bake for 12-15 minutes or until the cheese is fully melted.
- Top with toppings of choice and serve with salsa on the side.
Nutrition
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Oh… I did use all things leftovers to make it. So fun and nutritious!