Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 213      gram          canned Alaska salmon -- (pink or red)
   4                    tomatoes; skinned -- de-seeded and
                        -- chopped
   1                    green chile -- (or more), de-seeded
                        -- and finely c
 210      gram          nacho crisps
 115      gram          natural yogurt -- or- sour cream
 100      gram          cheddar cheese -- grated

Preparation:

Pre-heat oven to 375F Drain the can of salmon and flake the fish into a bowl. Mix in the tomatoes and the finely chopped chiles. Arrange the nachos onto a baking tray and pile equal amounts of the salmon and chile mixture over them. Top this with half a teaspoon of natural yogurt or sour cream and sprinkle with the cheese. Bake in the oven for 6-7 minutes or until the cheese is just bubbly. Serve hot.