Ingredients

• 1 cup sour cream
• 1 tablespoon minced chipotle chile in adobo, plus more sauce for serving
• 10 cups tortilla chips
• 2 cups shredded leftover turkey meat
• 3 cups shredded Cheddar
• 2 cups shredded Monterey Jack cheese
• 2 cups thinly sliced leftover cooked Brussels sprouts
• 1 1/2 cups leftover cubed roasted butternut squash
• 1 cup packaged french-fried onions
• 1 cup lightly packed cilantro leaves or parsley leaves
• 1/2 cup sliced black olives
• 1/4 cup chopped pickled jalapenos

Instructions

1. Preheat the oven to 425 degrees F. Stir the sour cream and chipotle chile together in a small bowl. Cover with plastic wraps and refrigerate.
2. Scatter half the chips on a rimmed baking sheet. Top with one-third of the turkey, cheeses, Brussels sprouts, butternut squash and fried onions. Scatter the remaining chips on top followed by the remaining two-thirds of turkey, cheeses, Brussels sprouts and fried onions. Bake until the cheeses are melted and bubbly, about 5 to 7 minutes.
3. Drizzle the nachos with chipotle sour cream and extra adobo sauce. Garnish with cilantro, black olives, and jalapenos.