Totally Nachrageous! Holiday Recipes

Pumpkin Chili Ingredients

1 tablespoon vegetable oil

1 cup chopped onion

½ cup diced orange pepper

½ cup diced yellow pepper

1 tablespoon minced garlic

1 pound ground turkey

2 cups pumpkin puree

1 ½ tablespoons chili powder or more to taste

½ teaspoon ground black pepper

1 dash salt

Nachos Ingredients 

2 Bags (7.5 ounces) tortilla chips (I used local Pan De Oro yellow corn chips. Try their Halloween chips for this one!)

6 cups shredded cheddar cheese 

Pumpkin Chili as prepared above

1 cup white onion 

1 small can diced black olives 

1 cup chopped jalapeno or poblano peppers 

1 16 oz container sour cream
4 cups guacamole
2 cups shredded lettuce

Pumpkin Chili Directions

1. Heat oil in a large skillet over medium heat. 

2. Add onion, pepper, yellow bell pepper, and garlic; cook and stir until tender

3. Stir in turkey and cook until evenly brown and drain

4. Mix in pumpkin and seasonings. 

5. Reduce heat to low, cover, and simmer 15 to 20 minutes

(You can also prep this the night before as well)

Once you have your chili prepared- 

Takes about 30 minutes
Serves 4 or more 

Nacho Directions

1. Preheat oven to 350 degrees

2. Spray pan with avocado oil and spread tortilla chips on a sheet pan in a single layer

3. Evenly spread half of your cheese on top of chips 

4. Evenly spread your pumpkin chili on all chips

5. Distribute onion, black olives and jalapeños  

6. Add remainder of shredded cheese 

7. Bake for 20 minutes at 350 degrees

8. Remove from oven and place on potholders

9. Add shredded lettuce 

10. Use a piping bag to make spider web shaped sour cream designs!

Special Nacho Notes!

National Nachos Day is Wednesday, November 6. 

Head over to the home page for my national list of the Most Unique and Creative Nachos in Every State. (USA)

I went national with this list! 

It was a lot of research and I selected two from Connecticut. Check it out! 

4 - 5 apples, cored and cut into wedges

2 cups caramel squares 

2 cups milk chocolate chips 

2 cups peanut butter chips or regular peanut butter in a jar 

2 cups butterscotch chips 

1 can whipped cream 

Halloween sprinkles 

1 cup shredded coconut 

Stirring and drizzling spoons such as long iced teaspoons

1. Put your melting chips into your mason jars 
2. Place jars in your Crock-Pot
3. Pour hot water approximately halfway up to the jar's sides
4. Increase your temperature
5. Check every 20 minutes to see if melted 
6. Once chips have melted set to warm
7. Place your 5 - 6 apple slices in your mug of choice 
8. Drizzle with your favorite sauces
9. Top with whip cream, coconut and Halloween sprinkles 
10. Serve with a fork and enjoy! 

1 Bag (12 ounces) Halloween or black bean tortilla chips

1 pound cooked taco style ground beef, chicken or turkey
(I use 1 packet of low sodium taco seasoning) 

2 cups shredded Cheddar cheese 

1 cup pico de gallo 

1 small can sliced ripe black olives 

1 diced jalapeno

½ cup Diced white onion

6 large orange bell peppers or 6 Halloween mugs 

1 cup guacamole 

1 16 oz container sour cream

1. Preheat oven to 350 degrees
2. Cut off the tops of each pepper and remove the seeds. With a small knife, carve jack-o-lantern faces into your peppers. Don’t cut the jack o’lantern face features and shapes too close together because bell peppers become tender. Use an extra small vegetable carving knife or a children’s pumpkin carving safety knife. If your peppers won’t stand up well on their own, you can use the carving knife to shave off a small amount of pepper from the bottom to make it even.
3. Add cheese to the base of each pepper and then add 5 - 6 chips, beef, onions, black olives and jalapenos. Top with cheese and add several more chips to any open spaces. 
4. Place the carved peppers, top on, into a deep baking dish and into your oven and bake for about 20 minutes.
5. Remove from oven, take off the top and garnish with pico de gallo and dollops of guacamole and sour cream
6. Place each serving on a plate with a side of fresh chips. 
7. Drizzle with hot sauce if you like spice- Happy Halloween! 

1 Bag (12 ounces) tortilla chips

2 cups shredded Cheddar cheese 

2 cups cooked turkey diced 

2 cups stuffing

2 cups mashed potatoes

2 cups gravy 

1 cup shredded pepper jack cheese

2 cups diced orange pepper or Trader Joe's Holiday Hash 

1 cup pico de gallo 

2 sliced jalapenos

1 cup diced white onion

1 teaspoon chopped rosemary 

1 can pumpkin 

Cranberry Honey BBQ Sauce with Rosemary 

Blend 1 Cup BBQ Sauce with 1 cup cranberry sauce, 1 tablespoon of honey and ½ tablespoon chopped rosemary 

1. Preheat oven to 350 degrees
2. Spread the tortilla chips on a sheet pan in a single layer 
3. Evenly spread the shredded cheddar cheese and on all chips 
4. Evenly spread your turkey, stuffing, peppers, jalapenos and onions on all chips 
5. Top with gravy 
6. Evenly spread your pepperjack cheese 
7. Bake for 15 - 20 minutes at 350 degrees or until cheese is melted 
8. Remove from oven and place on potholders 
9. Transfer to serving platter
10. Drizzle with Cranberry Honey BBQ 
11. Distribute pico de gallo 
12. Mix warmed mashed potatoes with canned pumpkin. 2 cups mashed potatoes, one cup pumpkin, 
13. Add dollops of pumpkin mashed potatoes 
14. Sprinkle with rosemary and serve hot 

1 Bag (12 ounces) red and green tortilla chips

4 cups shredded Monterey jack cheese 

1 ½ pounds cooked strip steak (cut into bite size pieces) 

2 cups diced red pepper 

1 sliced poblano peppers 

1 cup pico de gallo 

1 container sour cream 

1 cup guacamole 

1/2 teaspoon chopped fresh rosemary 

Holiday Steak Glaze: 

1 Tablespoon brown sugar

1 Tablespoon honey 

1 Teaspoon water 

1 Tablespoon orange juice

½ teaspoon ground cloves 

1/2 teaspoon chopped fresh rosemary 

1. Preheat oven to 350 degrees
2. Prepare your steak glaze 
3. Cook steak to your desired temperature (a little less since it will bake in the oven for 15 minutes) and baste with glaze while cooking. Remove from pan and place on cutting board. Cut into strips and then make bite-sized pieces. 
4. Spread the tortilla chips on a sheet pan in a single layer 
5. Evenly spread half the cheese and on all chips 
6. Evenly spread your poblano peppers, diced red pepper and other half of cheese on all chips 
7. Top with your glazed steak 
8. Bake for 15 - 20 minutes at 350 degrees or until cheese is melted 
9. Remove from oven and place on potholders 
10. Transfer nachos to your receptacle- I used a fun sleigh container with food safe lining paper. Presentation! 
11. Distribute pico de gallo
12. Add dollops of sour cream and guacamole 
13. Garnish with chopped Rosemary and a sprig of rosemary
14. Serve with sides of sour cream, guacamole and pico