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Cheeseboard nachos recipe

Cheeseboard nachos recipe

1 rating

Got a fridge full of leftovers? Our cheeseboard nachos are here to save the day! Use whatever leftover cheeses you have and layer on top of nachos with cranberry sauce, turkey and bacon – whatever's going. See method

  • Serves Serves 6-8 as a sharing platter
  • 20 mins to prepare and 15 mins to cook
  • 626 calories / serving


  • 1 onion, finely chopped
  • 2 tbsp sunflower oil​
  • 1 clove garlic, crushed
  • 1 tsp cumin
  • 1 tbsp chipotle paste
  • 6 slices of cooked bacon, sliced into strips
  • 350g leftover turkey, shredded
  • 1 tin black beans, drained
  • 300g leftover cheese from a cheese board - Cheddar, Camembert, Stilton etc, cut into 1cm cubes
  • 4 tbsp cranberry sauce
  • 50g pickled or fresh jalapeño peppers, optional
  • 2 limes​
  • 1 avocado, diced
  • 10g coriander, roughly chopped
  • 2 x 200g bag tortilla chips
If you don't have these beans, you can use any tinned bean in water

Each serving contains

  • Energy

  • Fat

    34g 49%
  • Saturates

    11g 55%
  • Sugars

    6g 6%
  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 45.4g Protein 31g Fibre 5.8g


1. Heat the oil over medium heat. Fry the onion with the cumin and chipotle, stir in the garlic. Cook for a few mins, then add the turkey and black beans. Cook for 5 mins, take off the heat and set aside.

2. Spread the tortilla chips over a large roasting tin or baking dish. Cut up the cheese into small cubes, about 1cm cubed.

3. Heat the oven to gas 6, 180°C, fan 160°C.

4. Layer on your nacho toppings: first the turkey and beans, spread evenly over the chips. Then top with the bacon, dot with the cranberry sauce and top with the cheese. Bake for 10-15 mins until the cheese has just melted.

5. Remove from the oven and top with spoonfuls of the jalapenos, avocado, lime wedges and coriander, then serve.

See more Christmas leftovers recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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