Wild Turkey Nachos
Loaded nachos made with chunked wild turkey, melty cheddar, and a creamy salsa sauce, perfect for game day or an easy meal after a hunt.
Ingredients
- 1 16 oz jar of salsa
- 2/3 cup sour cream
- 2 7 1/2 oz bags of tortilla chips
- 2 cups chunked wild turkey
- 2 cups shredded cheddar cheese
Instructions
- In a medium pot, combine the salsa and sour cream.
- Spread the tortilla chips out on a baking sheet.
- Layer the salsa mixture, wild turkey, and shredded cheddar cheese over the chips.
- Place on a hot grill or in an oven at 425°F until the cheese melts.
Cook’s Notes
Watch the nachos closely once the cheese starts to melt so the chips don’t burn; rotating the pan halfway through helps melt the cheese evenly. If your turkey is already cold from being leftover, warm it slightly before layering so the nachos heat through faster.
Ingredient Swaps
No wild turkey on hand? Shredded chicken, pheasant, or venison work well as substitutes. Pepper jack or a Mexican cheese blend can replace the cheddar for extra kick.
Serving Suggestions
Serve straight off the baking sheet with extra sour cream, sliced jalapeños, or guacamole on the side for dipping.
Storage & Reheating
Leftover nachos are best eaten fresh, but you can store components separately (chips, meat, cheese mixture) in the fridge for up to 2 days and reassemble before reheating in the oven to keep the chips from getting soggy.
Common Questions
Can I make this in the oven instead of on a grill?
Yes, baking at 425°F works just as well as grilling; just keep an eye on the chips so they don’t over-brown.
Can I use canned turkey or another leftover meat?
Absolutely, any cooked, chunked or shredded meat like leftover chicken or venison can be swapped in for the wild turkey.
How do I keep the nachos from getting soggy?
Spread the chips in a single layer and add toppings just before cooking so they crisp up rather than sit and soften.