Piri Piri loaded nachos
Piri Piri loaded nachos

Dinner

Piri Piri loaded nachos

15 MINS

Cooking

2

Portions

Mowi slow roast piri piri salmon
Buy at Buy at Buy at

Subject to store availability

Ingredients

  • Piri Piri roast salmon portions – skinned and flaked – 1 pack
  • Tortilla chips – 1 bag (200g)
  • Sour cream – 100g
  • 50/50 mixture of grated cheddar and Monterey Jack cheese (or mozzarella) – 200g
  • Pinto or black beans, rinsed and drained – 100g
  • Salsa (see below recipe)
  • Spring onions – sliced, 2 – 3

Salsa

  • Ripe tomatoes – diced, 2
  • Avocado – peeled, stoned and diced,  1
  • Red onion –  diced, ½ onion
  • Lime juice – 1 lime
  • Salt & pepper – to taste
  • Sugar – pinch
  • Fresh Coriander – chopped, small handful (12g)
  • Sweetcorn – cut from the cob (or us frozen sweetcorn), 100g
  • Olive oil – 2 tbsp

Method: Cook the corn for 5 minutes in boiling salted water. Refresh in cold water then carve the corn of the cob. Mix all the ingredients together, cover and place in the fridge until required

Piri Piri loaded nachos

Assembling the Nachos

  1. Line a oven proof dish with greaseproof paper.
  2. Place half the tortilla chips into the dish.
  3. Top with half of the flaked salmon, half the beans and half the grated cheese.
  4. Add a second layer of tortilla chips, then top with the remaining salmon, beans and cheese.
  5. Transfer to a pre-heated oven (180ºc fan) and cook for 10 – 15 mins or until the cheese has melted.
  6. Alternatively, place in a microwavable dish and microwave in 30 second bursts until the cheese has melted.
  7. Top with salsa, sour cream and sliced spring onions
Mowi slow roast piri piri salmon
Buy at Buy at Buy at

Subject to store availability

Ingredients

  • Piri Piri roast salmon portions – skinned and flaked – 1 pack
  • Tortilla chips – 1 bag (200g)
  • Sour cream – 100g
  • 50/50 mixture of grated cheddar and Monterey Jack cheese (or mozzarella) – 200g
  • Pinto or black beans, rinsed and drained – 100g
  • Salsa (see below recipe)
  • Spring onions – sliced, 2 – 3

Salsa

  • Ripe tomatoes – diced, 2
  • Avocado – peeled, stoned and diced,  1
  • Red onion –  diced, ½ onion
  • Lime juice – 1 lime
  • Salt & pepper – to taste
  • Sugar – pinch
  • Fresh Coriander – chopped, small handful (12g)
  • Sweetcorn – cut from the cob (or us frozen sweetcorn), 100g
  • Olive oil – 2 tbsp

Method: Cook the corn for 5 minutes in boiling salted water. Refresh in cold water then carve the corn of the cob. Mix all the ingredients together, cover and place in the fridge until required

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