Ingredients
1 large bag Tortilla Chips
2 1/2 cups of Mashed Potatoes, warmed
2 cups of leftover Turkey or Rotisserie Chicken
2 cups Shredded Cheddar
1 cup of Shredded White Cheddar or Gouda
1 1/2 cup leftover Stuffing of choice (optional)
85g Brussel Sprouts, shredded with a knife
400g Cranberry Sauce
1 fresh Jalapeno, stemmed, seeded, and thinly sliced
1/4 cups of fresh Cilantro Leaves, chopped
1/4 cups leftover or store-bought Gravy
1 Scallion, thinly sliced
1/3 cups Pickled Jalapenos
Instructions :
- Preheat the oven to 218 degree celsius. On a large baking sheet, arrange chips in a single layer. Dollop small spoonfuls of mashed potatoes over chips; spread in an even layer. Top with turkey, cheddar, gouda, stuffing, and Brussels sprouts.
- Bake nachos until toasted and cheese is melted, about 10 minutes.
- Meanwhile, in a medium bowl, combine cranberry sauce, fresh jalapeño, and cilantro.
- Drizzle nachos with gravy. Drizzle with some cranberry sauce mixture. Sprinkle with scallions and pickled jalapeños. Serve with remaining cranberry sauce mixture alongside.