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Seattle Seahawks Smoked Salmon Nachos
Serves
6
Ingredients needed for Smoked Salmon Nachos
| 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 Smoked Salmon Nachos
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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