Combine leftover cooked turkey with cranberry jelly and a few other savory ingredients to make a filling for scoop-shaped tortilla chips. They're a fun way to use up holiday leftovers.
Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
64 Calories
Recipe Instructions
Step 1
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Step 2
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.
Step 3
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.
Step 4
Bake in the preheated oven until the cheese topping is melted and the chips are golden, about 10 minutes.
Ingredients
2 tablespoons butter
2 cups shredded cooked turkey
10 slices jarred jalapeno peppers, chopped - or more to taste
48 scoop-style tortilla chips (such as Tostitos® Scoops®)
