I hate cranberry sauce. Thanksgiving dinner bores me. But I love Mexican food. So I decided to see if it was possible to transform the entire Thanksgiving dinner into a loaded nachos experience. Cranberry sauce becomes a fruity salsa, turkey gets Mexi-spices, and jalapeños and cheese enter the picture—two things sorely missing from Thanksgiving dinner. It turned out really good. Here’s how you do it!
Cranberry Sauce Salsa
Combine 8 ounces of cranberry sauce, 2 finely chopped jalapeños, 2 tablespoons of finely chopped cilantro, 2 finely chopped scallions, and 2 tablespoons of fresh lime juice.
Combine 1 cup of chopped turkey, 2 teaspoons of ground cumin, 1/2 of a medium onion (chopped), and 2 tablespoons of fresh lime juice. Add to a hot oiled skillet over medium-high heat and cook until the onions have softened.
Assemble the Nachos
Lay down a bed of tortilla chips, add all of your Turkey Mexicana, then some cheese. Bake at 450 degrees Fahrenheit for 5 minutes.
Top with cranberry salsa. And go for it.