Recipes Holidays + Events Thanksgiving Thanksgiving Leftovers Nachos Be the first to rate & review! Food & Wine’s Justin Chapple makes his next-level nachos with leftovers from his Thanksgiving meal. His leftovers include diced turkey, chopped roasted vegetables, and whole cranberry sauce, but any leftovers you have can be used because gooey Monterey Jack cheese brings them all together. By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Published on December 3, 2019 Print Rate It Share Share Tweet Pin Email Total Time: 30 mins Yield: 6 to 8 Ingredients Extra-virgin olive oil, for brushing 13 ounces thick tortillas chips 2 pounds shredded Pepper Jack cheese 3 cups diced roasted vegetables 12 ounces shredded or diced roasted turkey 3/4 cup whole cranberry sauce Cilantro sprigs, thinly sliced jalapeños, and pickled red onion, for topping Sour cream and hot sauce, for serving Directions Preheat the oven 400°. Brush a large rimmed baking sheet with olive oil. Spread half of the tortilla chips on the sheet and top with half each of the cheese, vegetables, turkey, and cranberry sauce. Repeat the layering with the remaining chips, cheese, vegetables, turkey, and cranberry sauce. Bake for 12 to 15 minutes, until the cheese is melted. Top the nachos with cilantro, jalapeños, and pickled red onion; serve right away with sour cream and hot sauce. Sarah Crowder Rate it Print