Ahhh leftover turkey. I know people moan about it, but we always buy an extra mahoosive turkey, even if there’s just the four of us on Christmas day, as we love our turkey leftovers! This easy leftover turkey nachos recipe takes no time to put together, has some proper fresh, zingy flavours, and is a fabulous sharing dish – basically everything you want from Boxing Day and beyond. And for the rest of the year, well, just make it with chicken!
This recipe came about after I was sent a range of Latin American chilli sauces from a relatively new brand called Capsicana. Creator Ben Jackson loves Latin American flavours (especially chilli) and, having lived in Texas, wanted to recreate the ‘best quality and most flavoursome Latin American style products that I can’ for us to try right here in the UK.
There are three sauces in the range: The Peruvian Chilli & Lemon, based on the famous green chilli ‘Aji Verde’ sauce of Peru (my fave, and the one I used in this recipe – it has a fabulous kick and a tangy citrus bite). Then there’s the Brazilian Chilli & Coconut, which I love to use with a simple stir-fry, and if you have leftover rice, even better, just throw it in – the perfect big bowl in front of the telly supper (don’t judge me – it tastes amazing):
Then there’s the Mexican Chilli & Honey – deliciously sweet and sticky and with the mildest chilli kick. I love this one smothered all over chicken breasts then baked in the oven. It adds a smoky sweetness to the chicken, perfect for easy suppers served simply with rice (we eat a lot of rice).
So anyway, back to those nachos. It’s so easy, it’s barely a recipe. Here’s what you’ll need:
Leftover turkey nachos
1 red onion, sliced
1 red pepper, deseeded and sliced
1 pack Capsicana Chilli & Lemon Peruvian Cook Sauce
A couple of handfuls of leftover shredded turkey or chicken
1 large bag salted tortilla chips
Grated cheddar cheese
Handful of coriander
Preheat the oven to about 180 degrees/gas 4
So just add a glug of oil to the pan (I use rapeseed), then slice the onions and peppers and fry gently until softened. Add in the Capsicana chilli and lemon sauce and then bung in the shredded turkey. Cook gently until everything is coated and the meat is heated through.
To put the dish together, start with a couple of spoonfuls of the turkey mixture, spreading it out on the platter, then scatter a couple of handfuls of tortilla chips, then sprinkle with grated cheddar. Repeat the layers until everything is used up. Finish with a sprinkling of cheddar. Bake in the oven until the cheese is bubbling. About 15 minutes should do it.
Sprinkle with coriander and then serve with a couple of dollops of chunky guacamole, maybe a scattering of cherry tomatoes, some of those pickled red chillis you get in a jar (sorry Ben), and then, plop in the middle of the table and dive in. Perfect family food to share, and great party food if you have people coming over.
You can buy the range of Capsicana sauces in Waitrose, Whole Foods and on Amazon – £1.99/100g pack (serves two) and I highly recommend you grab a few for your cupboard. They’re such lovely fresh flavours compared to some pre-made sauces, and I’ve continued to buy them long after my gifted ones ran out. Can I also apologise to Ben for the fact that the lovely little Latin American worry dolls he sent me got eaten by the dog. Goodness knows what that says about where my worries have gone.