alaska , canned
skinned, deseeded and chopped
green chili peppers
deseeded and finely chopped
nacho cheese tortilla chips
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.