Smoked Salmon Tostaditas with Habanero and Black Beans | Print |
(4 votes, average 3.25 out of 5)

tostaditas_salmon
Makes about 24 tostaditas, serving 8 as an appetizer
 
  • 5 ounces smoked salmon, cut into ¼ inch cubes
  • ½ cup Frontera Habanero Salsa
  • 1 cup canned, diced tomatoes, drained 
  • 1 bag (9 ounces) Frontera Thick Tortilla Chips
  • ½ cup Salpica Black Bean Dip (or refried black beans)
  • ¼ cup sour cream thinned with a little milk
  • ¼ chopped cilantro for garnish
   
  1. Combine the cubed salmon, Habanero salsa and diced tomatoes.
  2. 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.
  3. Drizzle a little sour cream over the tops of the tostaditas and sprinkle with cilantro. Serve immediately.
 

Comments  

 
0 # Laura 2011-03-16 10:43
Hi
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0 # Pablo 2011-05-03 13:13
Hi
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-1 # robert 2011-03-16 12:36
look at this
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