You’re so sick of cooking, but your fridge is full of food. Every holiday host knows the dilemma. And there are only so many leftovers plates you can microwave with the exact same flavors. One quick solution: Sheet Pan Thanksgiving Nachos.
They’re a family tradition for chef Amy Yi, Culinary Director of Genuine Foods and a classically trained chef who has worked in the kitchens of Jean-Georges, Upland and beyond.
“The day after Thanksgiving, my boyfriend’s family takes their prized leftovers and makes amazing nachos,” Yi says. “Everyone gathers around the stove while waiting for the nachos to finish, and the opportunity to gather around a meal is experienced once again.”
Not only are you only getting one big dish dirty, but nachos offer a special time to unwind, kick off your holiday film festival, or just pile some on a plate and retreat to your own space. You do you, because these leftover nachos are an invitation to deliciousness and self care.
“The neutral flavor of turkey meat is ideal for nachos because it plays nicely with the many other flavors,” Yi says. “Take care to layer well for nacho perfection. Preparing two sheet pans will help make sure you will have a back up when the first one is devoured.”
Of course, the recipe is pliable based on what you have left on the fridge, but here’s Yi’s take:
Thanksgiving Leftovers Nachos
Serves: 6-8 people
1 pound of tortilla chips
1 lb of leftover roast turkey meat, shredded (preferably dark meat)
4 cups of shredded cheese (cheddar cheese, monterey jack, cotija cheese)
Pico de gallo
Thinly sliced scallions
Drained, canned beans
Sliced cherry tomatoes
Chopped fresh cilantro
Preheat oven to 350ºF, and set up two half sheet trays ready for assembly.
Divide the tortilla chips between two pans. Take ⅓ of the turkey meat and scatter it between both pans over the chips. Follow with cheese. Top with a second layer of tortilla chips, pulled turkey, then cheese.
Slide the sheet pan into the oven to bake until the cheeses have melted through, about 10 to 12 minutes.