Have you heard?
You’re going to have some leftover turkey to contend with in the next couple of days.
Turkey to make sandwiches out of.
Turkey to put into soup.
Turkey to roll up and use as a scrunchie for your hair.
Lots and lots of turkey!
I personally am not the biggest turkey fan as I find it to be somewhat flavorless. Which is precisely why, after my sandwiches are made, my soup it stirred, and my hair is done did, I spin my leftover turkey into as much spicy, seasoned goodness as I can dream up.
So… spicy loaded totchos!
These totchos are meant for these days: replete with winter flavors, warm seasoning, and tons of leftover holiday turkey. We’re talking spicy roasted butternut squash, tart pickled jalapeños, hearty pinto beans, sharp shredded cheddar cheese, and a healthy topping of turkey and taters.
I think you should step away slowly from the sandwiches, soup, and scrunchies. I think you should channel all of that leftover holiday goodness into a tray or two of Loaded Turkey Totchos. I think your friends, your family, and probably your hair, will thank you.
- 1- 32 oz. bag frozen potato puffs
- 1 large butternut squash, peeled, ends removed, chopped into 1″ cubes
- 2 tsp. extra virgin olive oil
- 1 tsp. ancho chile, ground
- 2 c. shredded turkey (I recommend using white meat here, but dark meat could be substituted.)
- 1 c. pinto beans, cooked or canned
- ½ c. pickled jalapeños
- 2 c. sharp cheddar cheese, shredded
- Preheat oven to 425°.
- Spread potato puffs in an even layer onto a rimmed, parchment-lined baking sheet.
- Place butternut squash, oil, and ancho chile into a large bowl and toss together until squash is well coated. Spread squash pieces in an even layer onto a rimmed, parchment-lined baking sheet. Bake potato puffs and squash for approximately 30 minutes or until squash is shriveled and tender and potato pieces are crisp and fragrant. Remove and set aside until cool enough to handle.
- Toss cooled potato puffs and squash pieces together with turkey, beans and jalapeños on a rimmed baking sheet. Top with an even layer of cheese and bake until cheese is melted, approximately 15-20 minutes. Remove and serve immediately.