Quick to make—and great for sharing.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|7 oz tortilla chips||1 cup shredded Monterey Jack or Cheddar cheese|
|1 cup canned chopped tomatoes, drained||1 avocado, pitted, peeled, and diced|
|4 scallions, white and green parts, finely chopped||2 tbsp chopped cilantro|
|3 tbsp drained and chopped pickled jalapeno slices||1 1/2 cups sour cream|
Position the broiler rack about 8in (20cm) from the source of heat and preheat.
Spread the tortilla chips on a large heatproof platter. Sprinkle the tomatoes, scallions, jalapenos, and cheese over the chips.
Broil for about 4 minutes, until the cheese is melted.
Sprinkle with avocado and cilantro. Serve hot, with sour cream passed on the side.
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