Chunks of leftover turkey are a tasty addition to this thick, cheesy dip that comes from Gayle Lewis of Winston, Oregon. "You'd never guess it has just three ingredients," she says. "This recipe can easily be doubled or tripled to satisfy a hungry crowd."
- 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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