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
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.
