While the Thanksgiving holiday is over, you may still have a few packages of leftover turkey in the freezer. You can, of course, use it to make turkey salad or “Turkey-a-la-King,” but that can be tiresome year after year.
If you’re craving something completely different, you might want to try these recipes for Turkey Nachos and New Mexico Tomato Soup. The blend of Mexican spices in the soup complements the cheesy nachos, making this a delicious meal or tasty snack.
The best part is your family will never suspect they are eating leftovers!
TURKEY NACHOS
1 (10 3/4-ounce) can condensed cheddar cheese soup, undiluted
3/4 cup of your favorite salsa
1 cup chopped cooked turkey
1/2 cup shredded, cheddar or Mexican cheese blend
Tortilla chips
In a small saucepan, combine soup and salsa. Bring to a boil. Reduce heat; stir in turkey and cook until heated through.
Transfer to serving bowl and sprinkle shredded cheese over top. Allow cheese to melt a little and serve warm with tortilla chips. Makes about 2 cups.
Note: Cooked chicken may be used instead of turkey.
NEW MEXICO TOMATO SOUP
One (11-ounce) can condensed tomato soup
3/4 cup of milk
1 (14 1/2-ounce) can diced tomatoes
1 teaspoon (or to taste) chili powder
1/2 teaspoon ground cumin
1/2 teaspoon sugar
1//4 cup plain yogurt or sour cream
1/2 cup shredded cheddar or Monterey Jack-Cheddar cheese, plus extra for garnish
Chopped parsley or cilantro, for garnish
In a medium-size saucepan, mix soup, milk, diced tomatoes, chili powder, ground cumin, and sugar.
Heat to boiling over medium heat. Cover and simmer for 10 minutes. Sprinkle 1/2 cup cheese over top.
Ladle into bowls; top with extra shredded cheese, a dollop of yogurt or sour cream and sprinkle a little parsley or cilantro over the top. Makes about 4 one-cup servings.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
