This is a sponsored conversation written by me on behalf of Buck Wild®. The opinions and text are all mine.
These Thanksgiving Leftover Nachos are a great use for all that extra food sitting in your fridge after that big Turkey Day meal! You’ll love how the cozy flavors of Thanksgiving are topped off with a little spice and tortilla chips for a meal or snack that’s perfect for a weekend of binge-watching TV!
Can you believe that Thanksgiving is just 9 days away? Where did this year go? I mean, it’s been a pretty incredible year and now that we’re in the homestretch, I’m ready to curl up with fuzzy blankets, drink cocoa, and snack my way through to the end of the year!
Fall and winter are the best times of year for food, don’t you think? Sure summer has all those fresh fruits and veggies with bright flavors, but the cooler months have all the comfort food we love the most! I’m sure most of you are already prepping your Thanksgiving menus, so make sure you add my Best Mashed Potatoes and my Impossible Pumpkin Pie to the list! But the big question is what to do with all those leftovers???????
Well luckily for you, I’ve teamed up with my friends at Buck Wild Tortilla Chips to solve that very problem – not that Thanksgiving leftovers are ever a problem! The Buck Wild Tortilla Chips are made with real ingredients like chia seed and flax and come in bold and exciting flavors. The four flavors in this new line of delicious tortilla chips are Jalapeno Jack, Cheddar Chipotle, Roasted Tomato Herb, and Garlic Sea Salt.
I love that you can see the ingredients in these chips, like you can actually see jalapenos in the Jalapeno Jack chips, how awesome is that! They’re also gluten free and contain no artificial preservatives or flavors. Plus these chips are loaded with flavor which makes them perfect for snacking on their own or as another layer of flavor in a dish like these Thanksgiving Leftover Nachos. Seriously, with these kinds of flavors, the possibilities are endless!
These Thanksgiving Leftover Nachos came to me after a girl’s day in the White Mountains of New Hampshire a couple of years ago. I don’t remember the name of the restaurant, but they have this Thanksgiving Quesadilla and I thought, hey, nachos would be good too. Since then, these nachos have been a staple of Thanksgiving weekend in our family and this year we’re kicking them up a notch with the Buck Wild Jalapeno Jack and Garlic Sea Salt Tortilla Chips!
What I love most about these Thanksgiving Leftover Nachos is that they are completely customizable, which is awesome since everyone’s traditions are a little different which means we all serve up different things and we all have different leftovers. I think you get the idea. So while I’ve tried a number to different combos, the recipe I’m sharing with you today is my favorite. It literally tastes like a spicy Thanksgiving and the best part, you get all those Thanksgiving flavors in every bite! So let’s Snack The Path Less Ordinary™ and whip up a batch of these nachos, shall we?
Not only are these tortilla chips great for recipes at snacking at home, they’re perfect on the go too! I have two more trips this year and you can bet a bag of Buck Wild Tortilla Chips will be joining me on my journey!
In addition the Buck Wild’s awesome tortilla chips, I love that they are involved in an initiative that supports FareStart’s Youth Programs. They are called Mission Buck Wild! The idea is that they provide skill-building programs to help a new generation secure meaningful employment opportunities. I mean, how can you not support that?
Find out more here about the Mission Buck Wild initiative here!
These nachos start with a base layer of the Buck Wild Garlic Sea Salt and Jalapeno Jack Tortilla Chips then we load on the leftovers starting with stuffing, cranberry sauce, sautéed caramelized onions and peppers, turkey, and cheddar or Mexican cheese. After we bake them for about 15 to 20 minutes we’ll sprinkle them with diced jalapeno peppers and drizzle with sour cream. Plus, don’t forget the gravy and salsa for dipping!
- 1 5.5 ounce bag Buck Wild Jalapeno Jack Tortilla Chips
- 2 tablespoons of butter
- 1 red onion diced
- 1 orange bell pepper diced
- 1 5.5 ounce bag Buck Wild Garlic Sea Salt Tortilla Chips
- 2 cups leftover stuffing
- 2 cups leftover turkey shredded
- 1/4 teaspoon ground red cayenne pepper
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 cup jellied cranberry sauce I prefer whole berry
- 1 cup shredded cheddar or Mexican cheese
- 1 jalapeno pepper diced small
- salt and pepper to taste
- sour cream
Preheat oven to 350 degrees F.
In a large skillet, melt the butter and saute the diced onions and orange bell pepper until onions are translucent, stirring frequently.
Line a large baking sheet, preferably one with a lipped edge, with aluminum foil and spread the Tortilla Chips out over the surface of it.
Use your hands to break up pieces of the stuffing and sprinkle over the chips.
In a medium bowl, combine the turkey, red cayenne pepper, chili powder, and garlic powder and mix until turkey is evenly coated with seasonings, then sprinkle over the chips.
Use a spoon to add the cranberry sauce over the chips, make sure to stir the cranberry sauce first so it can be spread easier.
Sprinkle with cheese and bake for 15 to 20 minutes until cheese is melted and content are warmed throughout.
Sprinkle with fresh, finely diced jalapeno and salt and pepper.
Serve with sour cream, gravy, and salsa, if desired.