Repurpose Thanksgiving leftovers into a great football snack!
Ingredients
- butter: 2 Tbsp
- shallots: 0.5 cup (sliced)
- slices jarred jalapeno peppers: 10 piece (chopped, to taste)
- cranberry jelly: 0.5 cup
- cooked turkey: 2 cups (shredded)
- white Cheddar cheese: 0.5 cup (shredded)
- scoop-style tortilla chips (such as Tostitos® Scoops®): 48 piece
Metric Conversion
Stages of cooking
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Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
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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.
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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.
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Bake in the preheated oven until the cheese topping is melted and the chips are golden, about 10 minutes.
