Salmon Nachos |
Course : Salmon
Serves: 10 |
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Ingredients:
213 gram canned Alaska salmon -- (pink or red) |
4 medium tomatoes skinned -- de-seeded and chopped |
1 medium green chile -- (or more), de-seeded and finely chopped |
210 gram nacho crisps |
115 gram natural yogurt -- or- sour cream |
100 gram cheddar cheese -- grated |
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Preparation / Directions:
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.
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