Description

These Loaded Thanksgiving Nachos turn leftover turkey, stuffing, and cranberry sauce into a cozy, crispy, cheesy sheet-pan feast—ready in 25 minutes. It’s the ultimate easy dinner and comfort food mash-up, perfect for game day or a quick weeknight win.

Ingredients

1 (13-ounce) bag sturdy tortilla chips

2 cups cooked turkey, chopped

1 1/2 cups shredded sharp cheddar cheese

1 cup shredded Monterey Jack cheese

1 cup leftover stuffing, crumbled

1 cup roasted sweet potatoes, diced small

1/2 cup turkey gravy, warmed (plus more to taste)

1/3 cup cranberry sauce (whole-berry or jellied)

1 jalapeño, thinly sliced (optional)

1/4 cup red onion, finely minced

2 green onions, thinly sliced

1/4 cup fresh cilantro, chopped

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

1/4 teaspoon freshly ground black pepper

Optional toppings: 1/4 cup sour cream or Greek yogurt, hot honey, lime wedges

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Instructions

1. Preheat the oven to 425°F (218°C). Line a large sheet pan with parchment for easy cleanup. Warm the gravy until pourable.

2. In a bowl, toss the chopped turkey with chili powder, garlic powder, smoked paprika, and black pepper until evenly coated.

3. Spread the tortilla chips on the sheet pan. Sprinkle with half of the cheddar and Monterey Jack. Scatter the seasoned turkey, crumbled stuffing, roasted sweet potatoes, red onion, and jalapeño. Top with remaining cheese.

4. Bake for 8–10 minutes until the cheese is melted and the chip edges are lightly crisp. For extra color, broil 30–60 seconds, watching closely.

5. Drizzle warm gravy over the hot nachos. Dollop cranberry sauce. Finish with green onions and cilantro, plus sour cream, hot honey, or a squeeze of lime if desired. Serve immediately.

Notes

Use thick, restaurant-style chips for best crunch.

Add most wet toppings after baking to prevent sogginess.

For gluten-free, use GF chips and gravy.