Submitted by Daniel Carberg
About the cook: I am a home "chef" and professional musician and college professor. I live in rural New Hampshire and enjoy experimenting with ingredients, trying to come up with recipes that are unique and delicious.
About the dish: This is a twist on traditional nachos, using ingredients that you might have leftover from your Thanksgiving dinner. These are spicy, sweet, and incredibly comforting and do not taste like leftovers at all!
National Origin: American-Mexican Fusion
Estimated Time: 30 to 60 Minutes
2 cups shredded turkey
2/3 cup barbeque sauce
1/2 cup cranberry sauce
1/2 cup apple cider
1 package tortilla chips
1 package shredded cheese (Mexican blend, Monterrey jack, or cheddar)
1 can corn, drained
1 can black beans, rinsed and drained
1 tsp. ground cumin
Salt and pepper
Optional toppings: diced jalapenos, sour cream, salsa, chopped cilantro
1. In a bowl combine barbeque sauce, cranberry sauce, and apple cider. Add 1/4 cup of this mixture to a small saucepan and heat on low.
2. Add the rest of this mixture into a medium saucepan along with the shredded turkey and simmer for about 20 minutes on medium heat. Turkey will become incredibly tender and absorb the flavors of the sauce.
3. While the sauce is simmering combine the black beans, corn, cumin, and a dash of salt and pepper in a bowl.
4. Preheat oven to 400 F
5. On a cookie sheet lay out a layer of tortilla chips. Add half of the shredded cheese, half of the corn/bean mixture, and half of the turkey/sauce mixture.
6. Repeat layers and bake for 10-12 minutes.
7. Add optional toppings
8. Drizzle the remaining sauce over the nachos.
Tip 1: If you like extra crispy nachos bake 1st layer for a shorter time and then add the second layer, baking until your desired doneness.
Tip 2: For a more adult version choose an extra spicy barbeque sauce, or add jalapeno juice into your sauce.