Turn leftovers from Thanksgiving into a tasty football snack!
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 24 |
| Yield: | 48 appetizers |
Ingredients
- 2 tablespoons butter
- ½ cup sliced shallots
- 10 slices jarred jalapeno peppers, chopped – or more to taste
- ½ cup cranberry jelly
- 2 cups shredded cooked turkey
- ½ cup shredded white Cheddar cheese
- 48 scoop-style tortilla chips (such as Tostitos® Scoops®)
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- 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.
- 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.
- Bake in the preheated oven until the cheese topping is melted and the chips are golden, about 10 minutes.
Nutrition Facts
| Calories | 64 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 67 mg |
| Sugars | 0 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
I made this for our dart league and got so many compliments about how good this was. They all wanted the recipe. I wonder, though, could you use chicken too, instead of turkey?
My favorite after Thanksgiving treat!!
Delicious. I had a jar of cranberry jalapeno sauce so I used that and I used corn tortillas that I cut into small circles and then crisped up in a mini muffin tin. These are dinner tonight, along with a bowl of homemade soup. Added salt and pepper