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Smoked Salmon Nachos
Serves
6
Ingredients
| Amount | Ingredient |
|---|---|
| Dijon Horseradish Queso | |
| 1 jar | TOSTITOS® Queso Blanco Dip |
| 4 tsp | Prepared horseradish |
| 1 tbsp | Dijon mustard |
| ½ tsp | Ground black pepper |
| 3 oz | Cream cheese, cut into 1-inch cubes |
| 4 tbsp | Lemon juice |
| 2 tbsp | Capers |
| ½ cup | Parsley, rough chopped |
| Nachos | |
| 1 bag | TOSTITOS® Original Restaurant Style |
| 2 cups | Dijon horseradish queso |
| 10 oz | Flaked smoked salmon |
| ¼ cup | Parsley, rough chopped |
| Juice of 1/2 lemon | |
How to Make
| Directions | |
|---|---|
| For Dijon Horseradish Queso: | |
| In small sauce pan, warm TOSTITOS® Queso Blanco dip | |
| Add prepared horseradish, dijon mustard, and black pepper. Heat until simmering. | |
| Add cream cheese and cook, stirring frequently, until completely melted. | |
| Stir in lemon juice, capers, and parsley. | |
| Lower heat. Keep warm. | |
| For Nachos: | |
| Spread TOSTITOS® chips evenly on sheet pan. | |
| Drizzle queso over chips. | |
| Sprinkle salmon over nachos. | |
| Sprinkle with parsley and lemon juice. | |
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