Ingredients

• 12 oz bag of Restaurant Style Corn Tortilla Chips
• 4 cups Colby Jack shredded cheese, divided
• 2 cups leftover cooked Thanksgiving turkey, chopped or shredded
• 1 large jalapeno, sliced or minced
• 1/2 cup dried cranberries
• 1/2 cup green onions, chopped
• 1/3 cup leftover cranberry sauce

Directions

1. Preheat oven to 400˚F.
2. Line a sheet pan with foil, spread chips evenly onto sheet pan
3. Cover chips evenly with 2.5 cups of shredded cheese.
4. Sprinkle turkey, jalapeños, cranberries, and green onions evenly over cheese. Add remaining cheese over everything.
5. Bake for 10 to 15 minutes or until cheese is nicely melted and bubbly. Drizzle nachos with cranberry sauce as desired.