You’re in Mexico, or at least dreaming about it, but you still celebrated American Thanksgiving. You ignored our restaurant guide and stayed home instead. And now you have leftovers from your feast overflowing your fridge.
But being an expat, you’re not going to do with Thanksgiving leftovers all those ordinary things your friends to the north do. No soups, no sandwiches.
You’re going to put together a nachos platter!
You’ll get the leftover turkey, gravy or cranberry sauce. Maybe there are some uneaten brussels sprouts or mashed potatoes. Dinner rolls hardening in a Ziploc bag?
Bon Appetit magazine begins with a base of tortilla chips and leftover stuffing, and takes off from there. They have a slideshow to explain.
Brooklyn Magazine says your leftover rolls can be sliced thin in a pinch. Toast them up “until they become sort of hearty chips.”
Then layer on the gravy, cranberry sauce, etc. That’s what they say, anyway. Layer your leftovers at your own risk.
