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.
