LEFTOVER THANKSGIVING NACHOS
Use up your Thanksgiving leftovers in a surprising way by making these hearty nachos.
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 16 servings
Number Of Ingredients 12
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.
LEFTOVER TURKEY THANKSGIVING NACHOS
Repurpose Thanksgiving leftovers into a great football snack!
Provided by Amy Alden
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 30m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- 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.
- 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.
- Bake in the preheated oven until the cheese topping is melted and the chips are golden, about 10 minutes.
Nutrition Facts : Calories 64.3 calories, Carbohydrate 4.9 g, Cholesterol 13.9 mg, Fat 3 g, Fiber 0.1 g, Protein 4.3 g, SaturatedFat 1.4 g, Sodium 67 mg, Sugar 0.1 g
SIX-FOOT NACHOS
Forget the 6-foot sub and make your hungry game-day crowd these colorful nachos instead. They take some work, so be sure your game plan includes prepping most of the toppings a day ahead and scouting out a clear space at least 7 feet long to accommodate this massive pile of chips -a folding table or kitchen counter will both work well.
Provided by Food Network Kitchen
Categories appetizer
Time 3h40m
Yield 30 to 50 servings (depending on your crowd)
Number Of Ingredients 30
Steps:
- For the red block: Toss together the kidney beans, tomatoes, hot sauce and a large pinch of salt in a medium bowl or container with a lid and refrigerate. This can be done up to 1 day ahead.
- For the orange block: Heat the oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, stirring and breaking up into small pieces, until browned and cooked through, about 4 minutes. Add the bell peppers and a large pinch of salt and toss until crisp-tender, about 3 minutes. Cool completely and refrigerate in a medium bowl or container with a lid. This can be done up to 1 day ahead.
- For the yellow block: Toss together the corn and cojita in a medium bowl or container with a lid and refrigerate. This can be done up to 1 day ahead.
- For the green block: Toss together the scallions and cilantro in a small bowl or container with a lid and refrigerate. This can be done up to 1 day ahead.
- For the purple block: Toss together the cabbage and 1/2 teaspoon salt in a medium bowl. Put the red onions in a small bowl of ice water. Let the cabbage and onions sit at room temperature for 30 minutes. Pour off any accumulated liquid from the cabbage and drain the onions. Refrigerate, separately, in their prep bowls or in containers with lids. This can be done up to 1 day ahead.
- For the black block: Toss together the beans and olives in a medium or container with a lid and refrigerate. This can be done up to 1 day ahead.
- For the cheese sauce: Working in batches, put the milk and cream cheese in a blender and puree. Pour into a very large pot and heat over medium heat, stirring frequently, until the mixture begins to bubble. Add handfuls of both the Monterey Jack and American cheese at a time, stirring well after each addition, until melted and smooth. Once all of the cheese has been added, simmer for a few minutes, then stir in the garlic, vinegar and 1 tablespoon salt. Let the cheese sauce cool and thicken. Keep warm. (The cheese sauce can be made, cooled and refrigerated up to 1 day ahead and then reheated). Makes about 12 cups.
- Assemble the nachos: If making ahead and refrigerating the prepared ingredients in advance, let each bowl of ingredients sit at room temperature for at least 1 hour or microwave to just take the chill off. The green layer of scallions and cilantro is the exception: Keep refrigerated until using.
- Tape together two 7-foot lengths of parchment or wax paper to make one double-wide 7-foot sheet. Lay it, tape-side down, down the middle of a long table or countertop. Spread the chips out into a 1-foot-wide and 6-foot-long rectangle.
- Ladle about 3/4 of the cheese sauce (about 8 cups) all over the chips; reserve the remaining sauce to serve on the side. Starting at the left end of the rectangle, sprinkle the red block ingredients to cover a 12-inch square and top with the sliced Fresno chiles. Next to the red block, sprinkle the orange ingredients to cover another 12 inches. Next to the orange block, follow up with the yellow ingredients and top with the sliced pepperoncini. Next sprinkle the green ingredients and top with the avocado. Then do the purple ingredients, and finally finish the last 12 inches with the black ingredients.
- Encourage your guests to fill their plates with nachos and top them with extra cheese sauce, sour cream, hot sauce and salsa. Platefuls of nachos can be reheated in the microwave, toaster oven or conventional oven if desired.
THE ORIGINAL NACHOS
The first nachos were said to have been invented in Piedras Negras, Mexico, in 1940, with just three ingredients. As the story goes, a group of women walked into the Victory Club in Piedras outside business hours. Aiming to please, Ignacio Anaya, the maître d'hôtel known as Nacho, ran to the kitchen and made a quick appetizer with ingredients he found. Today's nachos know no end to their variations: They can have a number of seasoned layers, like these bricklayer-style nachos, or these vegetarian bean nachos, or simply be topped with cheese sauce, like those sold at concession stands. But the simplicity of its original, with its barely salted chips, nutty melted cheese and briny pickled jalapeños, is sure to charm true fans.
Provided by Pati Jinich
Categories snack, burritos and nachos, crackers and chips, finger foods, appetizer
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 3
Steps:
- Set racks in the upper and lower thirds of the oven and heat to 400 degrees.
- Spread the tortilla chips in a single layer on two large sheet pans. Place a scant tablespoon of shredded cheese over each chip, pressing slightly to adhere. Top each chip with 1 or 2 slices pickled jalapeño. Sprinkle or spoon the pickled jalapeño brine all over the chips. Bake until cheese melts completely and begins to lightly brown at the edges, 5 to 7 minutes.
- Serve nachos immediately, directly on the hot baking sheets, or use a spatula to transfer them to a platter.
ORANGE JULIUS
Make and share this Orange Julius recipe from Food.com.
Provided by Robbie Rice
Categories Smoothies
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- -Combine all ingredients, except ice cubes, in blender.
- -Blend 1-2 minutes , adding ice cubes one at a time, until smooth.
Nutrition Facts : Calories 175.1, Fat 2.4, SaturatedFat 1.4, Cholesterol 8.5, Sodium 34.8, Carbohydrate 35.8, Fiber 0.4, Sugar 32.5, Protein 3.3
JULI'S THANKSGIVING NACHOS
These nachos give you the perfect mix of Tex-Mex and Thanksgiving flavors in every bite.
Provided by Juliana Hale
Categories Nachos
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil; arrange chips on it.
- Stir turkey and salsa together in a bowl. Fill chips with turkey mixture, then top with cheese.
- Bake in the preheated oven until cheese is melted and chips are golden, about 10 minutes.
- Meanwhile, stir cranberry sauce and lime juice together in a bowl. Top each chip with some of the cranberry-lime mixture and some of the sour cream. Sprinkle with cilantro.
Nutrition Facts : Calories 157.5 calories, Carbohydrate 7.6 g, Cholesterol 38.2 mg, Fat 9.2 g, Fiber 0.3 g, Protein 11 g, SaturatedFat 4.3 g, Sodium 175.3 mg, Sugar 3.3 g
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