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Chef Charlotte's Recipe for Fish Stick Nachos  

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FISH STICK NACHOS_ingredients.jpg

FISH STICK NACHOS_ingredients.jpg

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Resource details

Resource ID

18140

Access

Open

Keywords:

Canada
Fish fingers
Recipe
recipes
video recipe
recipe video
Instagram
Whole Foods Market
Charlotte Langley
walmart
fish sticks
Chef Charlotte Langley
Loblaws
walmart canada
Janes
Nachos
kids meals
Kids recipes
Compliments
Janes Foods
family recipe
kid friendly
air fryer
air fryer recipe

Credit

MSC

Caption

Canadian Chef Ambassador, Charlotte Langley shares her recipe for Fish Stick Nachos MSC certified sustainable Fish Sticks.

Recipe:

Intro: This version of nachos transforms a classic snack favourite into a more complete meal and is a new way to serve up MSC certified sustainable fish sticks to little and big kids alike.
Prep: 10 minutes
Cook Time: 10-15 minutes
Serving size: Serves 4 as a main course for lunch, dinner or a hearty snack
Experience level: Beginner
Ingredients:
1 640g box of your favorite MSC certified sustainable breaded Fish Sticks
½ cup (115 g) tomatoes, seeded and chopped
2 tbsp (30 g) pickled jalapeño, chopped
2 green onions, chopped
4 tbsp (15 g) fresh coriander (cilantro), chopped
Nacho Cheese Sauce:
2 tbsp (28 g) unsalted butter
2 tbsp (15 g) flour
2 cups (500 ml) milk
2 cups (225 g) shredded Tex Mex cheese
1 tsp (2.5 g) chili powder
How-to:
1. Preheat the air fryer to 400°F
2. Cook the fish sticks in the air fryer for 5-7 minutes or until crispy.
3. In a small saucepan over medium low heat, melt the butter and whisk in flour. Cook for 1-2 minutes, or until the mixture starts to smell toasty.
4. Slowly add in the milk stirring constantly and bring to a low simmer. Cook stirring often until the sauce is thick enough to coat the back of a spoon.
5. Add in the shredded cheese a handful at a time and mix well until each is fully incorporated.
6. Season the cheese sauce with chili powder and salt to taste.
7. To assemble, on a large platter, spread out the crispy fish sticks, top with the nacho cheese sauce and garnish with chopped tomato, pickled jalapeño, green onions, and coriander (cilantro).
8. Optional: serve with sour cream, guacamole, salsa, hot sauce, or whatever other nacho toppings you have handy. 

Usage rights/Notes

Available for use on the MSC social media channels. Please tag @ChefCharlotteLangley

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