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Open Faced Turkey Cranberry Enchilada Melt
This open faced turkey cranberry melt is like taking the insides of Thanksgiving enchilada and melting cheese on top of a buttered roll; an insanely delicious way to eat those leftovers.
Prep Time
10
minutes
mins
Cook Time
5
minutes
mins
Total Time
15
minutes
mins
Course:
Main Dishes
Cuisine:
American
Keyword:
open faced turkey cranberry enchilada melt, turkey cranberry enchilada melt
Servings:
4
servings
Author:
Gina Matsoukas
Ingredients
2
rolls
sliced in half
butter
8
slices
swiss cheese
1
cup
leftover turkey
shredded
1/2 15
ounce
can black beans
drained and rinsed
1/4
cup
salsa
1/4
sour cream
1
green onion
chopped
2
tablespoons
chopped cilantro
1/4
teaspoon
cumin
salt and pepper to taste
2/3
cup
leftover cranberry sauce
1/4
cup
grated white cheddar cheese
Instructions
Butter each slice of the rolls and lightly toast.
Combine the remaining ingredients except the swiss cheese slices in a bowl and mix together.
Divide the mixture on top of each roll half.
Top with 2 slices of swiss cheese and broil until the cheese is melted and the roll becomes crispy and golden brown.
Remove from the broiler and serve warm.
Nutrition
Serving:
1
SERVING
|
Calories:
496
kcal
|
Carbohydrates:
55
g
|
Protein:
31
g
|
Fat:
17
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
0.04
g
|
Cholesterol:
77
mg
|
Sodium:
823
mg
|
Potassium:
517
mg
|
Fiber:
9
g
|
Sugar:
18
g
|
Vitamin A:
500
IU
|
Vitamin C:
4
mg
|
Calcium:
408
mg
|
Iron:
8
mg