- 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
- 3/4 cup salsa
- 1 cup cubed cooked turkey or chicken
- Tortilla chips
- In a small saucepan, combine soup and salsa. Bring to a boil. Reduce heat; stir in turkey. Heat through. Serve warm with tortilla chips. Yield: about 2 cups.
Originally published as Turkey Nachos in Quick Cooking November/December 1998, p10
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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