Makes about 24 tostaditas, serving 8 as an appetizer
-
5 ounces smoked salmon, cut into ¼ inch cubes
-
-
1 cup canned, diced tomatoes, drained
-
-
½ cup Salpica Black Bean Dip (or refried black beans)
-
¼ cup sour cream thinned with a little milk
-
¼ chopped cilantro for garnish
- Combine the cubed salmon, Habanero salsa and diced tomatoes.
- To assemble the tostaditas, spread about ½ teaspoon black bean dip or refried black beans onto 24 Tortilla Chips. Top the beans with about 1 teaspoon salmon mixture.
- Drizzle a little sour cream over the tops of the tostaditas and sprinkle with cilantro. Serve immediately.
|
Recipes 
