Tuna Melt Nachos
A delicious nacho recipe topped with creamy tuna salad, jalapenos, and cheese, perfect for snacking or serving at a party.
Ingredients
- tuna packed in olive oil (1 jar)
- celery (1 )
- black pepper (0.25 tsp)
- cayenne pepper (1 pinch)
- mayonnaise (0.33 cup)
- corn tortilla chips (24 )
- pickled jalapeno rings (0.5 cup)
- cherry tomatoes (6 )
- Monterey Jack cheese (3 ounces)
- sharp Cheddar cheese (3 ounces)
- green onions (0.25 cup)
Instructions
- Break up tuna in a bowl with a fork into small flakes. Add celery, black pepper, cayenne, and mayonnaise. Mix well, cover, and refrigerate until needed.
- Preheat the oven to 475 degrees F (245 degrees C). Line a sheet pan with foil, and space chips out evenly on the pan. Top each chip with a generous rounded teaspoon tuna salad.
- Place a jalapeno ring on top of tuna, followed by a slice of tomato, pressing down lightly as you do. Top with cheese, piling it as high as possible in the middle of each nacho. Use any extra cheese to cover exposed areas of chips.
- Bake in the preheated oven until cheese is melted and the edges of chips are turning golden brown, 5 to 8 minutes. Alternatively, preheat the oven’s broiler and broil nachos for just a few minutes until cheese melts and chip edges are golden.
- Scatter green onions over the top, and serve immediately.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 1273
- fat: 87 g
- sats: 16 g
- carbs: 96 g
- fibre: 6 g
- protein: 32 g
- salt: 67 g