Tuna Melt Nachos
These tuna melt nachos bring the best tuna melt sandwich components to everyone's favorite sports-watching season appetizer: nachos. You are really going to love these.
Ingredient
- 1 (5.5 ounce) jar tuna packed in olive oil, drained
- 1 small rib celery, diced
- 1/4 teaspoon freshly ground black pepper
- 1 pinch cayenne pepper
- 1/3 cup mayonnaise, or to taste
- 24 corn tortilla chips
- 1/2 cup pickled jalapeno rings
- 6 cherry tomatoes, sliced
- 3 ounces Monterey Jack cheese, grated
- 3 ounces sharp Cheddar cheese, grated
- 1/4 cup sliced green onions
Direction
- 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. Alternately, 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.
