Leftover turkey nachos with chipotle sauce


Recipe and image by Sophie Hansen (@locallovely

Serves 4-6
Prep time 10 mins
Cook time 15 mins

Sophie’s family absolutely loves this dish – it’s a fun, relaxed dinner to serve on a hot summers’ evening when you’re too exhausted from the Christmas festivities to do any complicated cooking!
This is equally as good with leftover roast chicken or even a store-bought barbecue chook.


  • About 2 cups leftover roast turkey or chicken (shredded)
  • 1 cup Barkers of New Zealand Chipotle Sauce
  • 250g mozzarella, broken into pieces
  • 3 cobs of corn
  • 2 tbsp butter
  • Juice of one lime
  • 1 punnet cherry tomatoes
  • Corn chips, to serve
  • 1 cup sour cream
  • 1 cup guacamole (see below)


  1. Preheat oven to 200C.
  2. Place the turkey in a small bowl, add the chipotle sauce and mix well. Transfer this mixture to an oven-proof serving platter. Dot with the mozzarella, drizzle with a little olive oil and pop in the oven for about 15 minutes or until golden and bubbling.
  3. Meanwhile cut the corn kernels away from the cob and cook in a saucepan of salted, boiling water for about 5 minutes. Drain, toss with the lime juice and butter then add in the tomatoes.
  4. Arrange the chips around the sides of the platter of warm turkey mixture.
  5. Spoon on a few dollops of the sour cream and the guacamole and serve with the corn salsa on the side.