A skillet full of Paleo Nachos is the best way to use holiday leftovers. Throw on some turkey, stuffing, and butternut squash and enjoy it with a bowl of guac!
Happy day after Christmas! Are you totally stuffed in a food coma? Are you just going to keep eating anyway because you don’t care? Right on. I felt pretty sick yesterday, and I don’t eat much on Christmas anyways since I’m not cooking, so I’m super excited to start to feel like eating again. It’s my first vacation this year, so I feel like a real “pig-out” is in order, ya know? Gimme allll the nachos and guac.
I’m also ready for some good quality coffee. I got my dad a Chemex for Christmas (he’s been getting deep into the pour-over coffee thing) and the selfish child me got it so he would make me coffee without me having to go anywhere. It’s like living with a Barista. If Hudson wasn’t waiting for me in Arizona I would never leave this wonderland. Hopefully we’ll be able to move closer so Hudson can be with his grandparents and I can come over frequently for coffee. Isn’t that the life? I’m sure it’s the life.
Meanwhile, let’s all make nachos with our holiday leftovers, ok? I make these with some good ol Siete Nacho Chips and I swear it’s the secret weapon ingredient. You can’t go wrong with a skillet full of nachos, even if you’re already full or feeling crappy
Holiday Leftovers Nacho Skillet
- 1 bag Siete Foods Nacho Tortilla Chips
- 2 cups leftover turkey
- 1 cup leftover sausage stuffing
- 1/2 cup fresh cranberries
- 1-2 cups roasted butternut squash cubes
- 1/2 green bell pepper sliced thin
- 1 cup sliced radishes
- fresh cilantro optional
- For serving: cranberry sauce, sliced avocado, guacamole... go crazy!
Preheat oven to 375 F.
Place the chips in the bottom of a large skillet and then layer the rest of the ingredients on top. Bake for 12-15 minutes, rotating the skillet to crisp evenly if needed.
Remove from oven and serve with desired dips!