Salmon Nachos
Yield
10 servingsPrep
15 minCook
10 minReady
25 minTrans-fat Free, Low Carb
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
213 | grams |
salmon
alaska , canned |
|
4 | each |
tomatoes
skinned, deseeded and chopped |
|
1 | each |
green chili peppers
deseeded and finely chopped |
* |
210 | grams |
nacho cheese tortilla chips
|
* |
115 | grams |
yogurt
natural |
|
100 | grams |
cheddar cheese
grated |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
213 | grams |
salmon
alaska , canned |
|
4 | each |
tomatoes
skinned, deseeded and chopped |
|
1 | each |
green chili peppers
deseeded and finely chopped |
* |
2.1E+2 | grams |
nacho cheese tortilla chips
|
* |
115 | grams |
yogurt
natural |
|
1E+2 | grams |
cheddar cheese
grated |
Directions
Pre-heat oven to 375℉ (190℃).
Drain the can of salmon and flake the fish into a bowl.
Mix in the tomatoes and the finely chopped chillies.
Arrange the nachos onto a baking tray and pile equal amounts of the salmon and chilli 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 to 7 minutes or until the cheese is just bubbly.
Serve hot.