Categories: Appetizers- Snacks

Ingredients

• smoked trout fillets
• spice rub
• 2 roma tomatoes
• 1/2 a poblano pepper
• 1 Tbsp. vegetable oil
• 12 oz. Velveeta cheese
• 1 tsp. garlic powder
• 1 tsp. white pepper
• cilantro, to taste
• tostadas
• Monterey jack cheese
• lemon pepper

Directions

1. Dice tomatoes, poblano pepper and onion. Saute in vegetable oil.

2. Cube Velveeta and drop in double boiler. (add a little brown ale if desired). Add garlic powder, white pepper and sautéed vegetables, to Velveeta and stir until melted. Garnish with chopped cilantro.

3. Cut smoked trout into bite-size pieces. Spread layer of cheese dip on tostadas and cover with Monterrey Jack cheese. Put four pieces of trout on each tostado, evenly spaced. Sprinkle with lemon pepper. Put nachos under broiled to melt cheese. Cut tostadas into four equal triangular pieces with trout in each one.

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