South of the Border Salmon Crisps

1/4 cup corn
1/4 cup black beans
2 tablespoons cilantro, chopped
1 shallot, diced
1 jalapeno, diced
juice of 1/2 lime
1/2 teaspoon salt
14 teaspoon pepper
8 ounces chorizo
1 poblano pepper, cut into 1 inch pieces
1/2 pound salmon, cut into 1 inch pieces
2 teaspoons blackened seasoning
1/2 cup cheddar cheese, shredded (reserve 1 tablespoon for garnish)

In a small bowl, combine corn, beans, cilantro, shallot & jalapeno. Squeeze juice in & season with salt & pepper. Cover & refrigerate. Brown chorizo over medium heat in a skillet 8-10 minutes until cooked thoroughly. Remove from heat & drain fat. Set aside. Preheat oven to 350 degrees. Place poblano pieces on a baking sheet. Top with salmon. Sprinkle salmon with blackened seasoning. Bake for 6-7 minutes until desired temperature is achieved. While salmon is baking, fold cheddar cheese into chorizo. Place pretzel crisps on a platter. Remove salmon from oven, place on a platter & top with cheesy chorizo. Garnish with reserved cheese & corn/black bean salsa. Enjoy!!!

These are perfect on the Jalapeno Jack Pretzel Crisps!! All of the flavors blend so well together. A truly spicy delicious snack!

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