LEFTOVER THANKSGIVING NACHOS

Leftover Thanksgiving Nachos image

Provided by Food Network Kitchen

Time 25m

Yield 16 servings

Number Of Ingredients 12

1 cup sour cream
1 tablespoon minced chipotle chile in adobo, plus more sauce for serving
10 cups tortilla chips
2 cups shredded leftover turkey meat
3 cups shredded Cheddar
2 cups shredded Monterey Jack cheese
2 cups thinly sliced leftover cooked Brussels sprouts
1 1/2 cups leftover cubed roasted butternut squash
1 cup packaged french-fried onions
1 cup lightly packed cilantro leaves or parsley leaves
1/2 cup sliced black olives
1/4 cup chopped pickled jalapenos

Steps:

Preheat the oven to 425 degrees F. Stir the sour cream and chipotle chile together in a small bowl. Cover with plastic wraps and refrigerate.
Scatter half the chips on a rimmed baking sheet. Top with one-third of the turkey, cheeses, Brussels sprouts, butternut squash and fried onions. Scatter the remaining chips on top followed by the remaining two-thirds of turkey, cheeses, Brussels sprouts and fried onions. Bake until the cheeses are melted and bubbly, about 5 to 7 minutes.
Drizzle the nachos with chipotle sour cream and extra adobo sauce. Garnish with cilantro, black olives, and jalapenos.

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