Preparation:
Pre-heat oven to 375F
Drain the can of salmon and flake the fish into a bowl.
Mix in the tomatoes and the finely chopped chiles. Arrange the nachos onto a baking tray and pile equal amounts of the salmon and chile mixture over them.
Top this with half a teaspoon of natural yogurt or sour cream and sprinkle with the cheese.
Bake in the oven for 6-7 minutes or until the cheese is just bubbly.
Serve hot. | 