Ingredients

The following ingredients have 4 Servings
  • 225 g (8 oz) cooked and ready to eat salmon (flaked (I used The Saucy Fish Co Tomato and Chilli Chutney Salmon))
  • 300 g (10 oz) tortilla chips
  • 3 tbsp tomato salsa
  • 10 cherry tomatoes (halved)
  • 400 g (14 oz can) black beans (drained and rinsed)
  • 64 g (0.5 cup) sweet corn (drained and rinsed)
  • 187 g (1.5 cups) cheddar and mozzarella cheese (shredded )
  • coriander ((cilantro), chopped)
  • sour cream
  • spring onions ((green onions), sliced)
  • black pepper (to taste)

Instruction

  • Preheat the oven to fan assisted 180C / 200C/ 400 F / gas 6.
  • Lightly spray a sheet pan with low-calorie cooking spray.
  • Spread the tortilla chips on the baking sheet so they form an even flat layer.
  • Top the chips with Saucy Fish Co.’s Salmon and Tomato and Chilli Chutney sauce, salsa, tomatoes, sweet corn, black beans, jalapeños and cheese.
  • Baked for 7-8 mins, or until the cheese is nice and bubbly.
  • Remove the nachos from the oven and finish with chopped coriander, sour cream, sliced spring onions and black pepper.