Show your leftovers some love on World Nacho Day with these Doritos Loaded leftover roast dinner nachos. A sight to behold that’s full of crunch and bold flavours!
Done in 45 minutes
Serves 4
.jpg_8iFGCi?tr=w-600)
1 tbspchipotle paste
2 tbspcranberry sauce
1/2 tbsphoney
Leftover gravy
2 tbspsour cream
Pinch salt
1 packDoritos Hint of Paprika
Leftover stuffing balls
Leftover roast vegetables (potatoes, carrots, broccoli)
1/2roast chicken, shredded
1/2red onion, diced
1lime, juice
Handfulsage leaves
1 tbspchives, finely chopped
400gcheese blend
1jalapeno, sliced
This is the best way to use up whatever ingredients you have left, and don’t be shy you can really loaded up the toppings onto these dippers
Combine the diced onion with the juice of a lime and salt, then let sit.
Start by making the spicy cranberry. To a pan, add cranberry sauce, chipotle paste, and honey. Whisk together, then bring to a boil and turn off.
For the crema, whisk together the leftover gravy with mayo and sour cream and chive dip. Set aside.
To assemble the nachos, start with a thin layer of doritos hint of paprika. Add a layer of cheese, then another layer of doritos. Top with more cheese, chicken, leftover vegetables, and stuffing.
Pop into a 200 C oven for 15 minutes or until the cheese is melted.
Top with a drizzle of crema and spicy cranberry, the jalapenos, pickled pink onion, and herbs. Enjoy!
Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.
.jpg_vqcAjj?tr=w-600)
