• 2 tablespoons butter
  • 1/2 cup sliced shallots
  • 10 slices jarred jalapeno peppers, chopped - or more to taste
  • 1/2 cup cranberry jelly
  • 2 cups shredded cooked turkey
  • 1/2 cup shredded white Cheddar cheese
  • 48 scoop-style tortilla chips (such as Tostitos Scoops)


  • Preheat oven to 400 degrees F (200 degrees C).
  • Line a baking sheet with aluminum foil.
  • Melt butter in a skillet over medium heat; cook and stir shallots in the hot butter until softened, about 2 minutes.
  • Stir jalapeno peppers into shallots and cook until fragrant, about 2 more minutes.
  • Stir cranberry jelly into the shallots and peppers until melted.
  • Mix shredded turkey with jalapeno-cranberry jelly mixture in a bowl until thoroughly combined.
  • Arrange tortilla chips on the prepared baking sheet and fill each chip with 1 tablespoon turkey mix.
  • Top each chip with 1/2 teaspoon of white Cheddar cheese.
  • Bake in the preheated oven until the cheese topping is melted and the chips are golden, about 10 minutes.