Ingredients Weight Measure
Salmon, smoked, sliced thin on bias 1 side
Tortilla chips 65 ea.
Red, green and yellow bell peppers, fine dice 1 cup
Cream cheese, softened 1 cup
TABASCO® brand Chipotle Pepper Sauce 4 Tbsp.
Balsamic vinegar reduction 1/2 cup


  1. In mixing bowl, beat cream cheese and TABASCO® Chipotle Pepper Sauce until fully incorporated.
  2. To build: Smear 1/4 oz.chipotle cream cheese on each chip. Place 1 oz. salmon on cream cheese. Sprinkle pepper medley over nachos; then drizzle balsamic reduction over nachos.
  3. Arrange nachos on plate. Serve immediately.

Yield: 13 servings