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.


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    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


    Prep: 10 min Total: 15 min (Quick)
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    • 1

      Position the broiler rack about 8in (20cm) from the source of heat and preheat.

    • 2

      Spread the tortilla chips on a large heatproof platter. Sprinkle the tomatoes, scallions, jalapenos, and cheese over the chips.

    • 3

      Broil for about 4 minutes, until the cheese is melted.

    • 4

      Sprinkle with avocado and cilantro. Serve hot, with sour cream passed on the side.

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