Southwestern Salmon Nachos
Southwestern Salmon Nachos take traditional nachos to a new level mixing salsa and salmon together and topping that with black beans, corn, shredded cheese, tomatoes, red onion, cilantro, green onion, jalapeños, red chiles and a drizzle of sour cream.
Ingredients
Nachos
- 1 (5 oz) can Chicken of the Sea® Pink Salmon, Skinless & Boneless, drained
- 3 Tablespoons salsa of your choice
- 1 teaspoon chili powder
- 1 teaspoon lime juice
- 1/4 teaspoon cayenne pepper (optional for spice)
- 12 ounces tortilla chips
- 15 oz. can of black beans, drained and rinsed
- 3/4 cup sweet corn, drained and rinsed (or feel free to use fresh summer corn on the cob)
- 1 1/4 cup shredded sharp cheddar cheese (or any combination of cheese you like)
Garnishes
- Fresh tomato, diced
- Red onion, chopped
- Sour cream
- Fresh cilantro, chopped
- Green onions, green parts chopped
- 1 jalapeno, sliced (optional)
- 1 red chili, sliced (optional)
Instructions
- Preheat the oven to 400°F.
- In a bowl combine the salmon with the salsa, chili powder, lime juice, and cayenne pepper and stir well. Set aside.
- Spray a baking sheet pan with nonstick spray and spread an even layer of chips on the pan. Use a spoon and spread the salmon over the chips. Next spread the black beans and corn over the salmon. Sprinkle the cheese over the nachos.
- Baked for 6-8 minutes, or until the cheese is bubbling.
- Remove the nachos from the oven.
- Garnish with fresh tomato, red onion, sour cream, cilantro, green onion, jalapeño and red chili.
