For the Nachos:
3 cups shredded turkey
6 bags Doritos: Tangy Cheese, Chilli Heatwave, Cool Original
3 red peppers
diced 3 green peppers
diced 3 cups cheddar
For the Cranberry Salsa:
1 1/2 cups fresh whole cranberries or cranberry sauce
2 tbsp chipotle in abodo
3 tbsp fresh coriander, chopped
1 tsp cumin juice of
1 jalepeno chilli
salt and pepper
2 tbsp sugar (if using fresh cranberries)
For the Queso:
1 cup Wensleydale with cranberries
1 tin evaporated milk
1 shallot, finely diced
1 cup cheddar
1 tbsp flour
To begin with, layer your nachos up in your oven-proof vessel. Start with Doritos, then go in with turkey, cheese and mixed peppers. Continue until all of your ingredients are in there. Bake for 20 minutes at 200°C to melt your cheese and adhere the nachos together.
Meanwhile, make your adornments. For the cranberry salsa, Add your cranberries to a pot with a little sugar and heat gently to break down. Add the rest of your ingredients and remove from the heat and leave to cool slightly.
For the queso, melt your butter in a saucepan and add your shallot. Cook until translucent. Shake in your flour and cook for 1 minute or so before adding your milk. Add a little milk if a bit thick. Add your cheeses in batches until nicely incorporated, then remove from the heat.
Bring out your nachos and tip onto a large serving dish. Adorn with queso and cranberry salsa. Garnish with coriander/colour.