Leftover Turkey Thanksgiving Nachos

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Amy Alden 7

"Repurpose Thanksgiving leftovers into a great football snack!"
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30 m servings 64 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 64 kcal
  • 3%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 4.9g
  • 2%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 67 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  2. Melt butter in a skillet over medium heat; cook and stir shallots in the hot butter until softened, about 2 minutes. Stir jalapeno peppers into shallots and cook until fragrant, about 2 more minutes. Stir cranberry jelly into the shallots and peppers until melted.
  3. Mix shredded turkey with jalapeno-cranberry jelly mixture in a bowl until thoroughly combined. Arrange tortilla chips on the prepared baking sheet and fill each chip with 1 tablespoon turkey mix. Top each chip with 1/2 teaspoon of white Cheddar cheese.
  4. Bake in the preheated oven until the cheese topping is melted and the chips are golden, about 10 minutes.



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