Southwestern Salmon Nachos
Our southwestern salmon nachos foodservice recipe featuring a salmon and salsa mixture, black beans, and corn will be a guest favorite.
Ingredients
Nachos
- 1 (40 oz) packet Chicken of the Sea® Pink Salmon
- 1 ½ c salsa
- 2 ½ Tbsp chili powder
- 2 ½ Tbsp lime juice
- 2 tsp cayenne pepper (optional)
- 6 lb tortilla chips
- 120 oz canned black beans, drained and rinsed
- 6 c sweet corn, drained and rinsed
- 2 ½ qt shredded sharp cheddar cheese
Garnishes
- Fresh tomato, diced
- Red onion, chopped
- Sour cream
- Fresh cilantro, chopped
- Green onions, green parts chopped
- 8 jalapeño, sliced
- 8 red chili, sliced
Nutrition Facts
calories
551
total fat
26.4g
saturated fat
8.7g
trans fat
0.3g
cholesterol
49mg
sodium
595mg
total carbohydrates
60g
fiber
10g
total sugars
4g
protein
20g
vitamin d
14%
calcium
36%
iron
18%
potassium
14%
Instructions
- Preheat the oven to 400°F.
- In a bowl combine the salmon, salsa, chili powder, lime juice, and cayenne pepper. Stir well and set aside.
- Spray baking sheets 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.
- Bake for 6-8 minutes, or until the cheese is bubbling.
- Garnish with fresh tomato, red onion, sour cream, cilantro, green onion, jalapeño and red chili.
Nutrition Facts
calories
551
total fat
26.4g
saturated fat
8.7g
trans fat
0.3g
cholesterol
49mg
sodium
595mg
total carbohydrates
60g
fiber
10g
total sugars
4g
protein
20g
vitamin d
14%
calcium
36%
iron
18%
potassium
14%
