How to make
Ingredients
1 pkg (280 g)
Blue corn tortilla chips3 cups (750 mL)
Shredded PC®Lactose-Free Marble Cheddar Cheese1 cup (250 mL)
Diced tomato1 cup (250 mL)
Diced sweet yellow pepper3
Green onions, thinly sliced1/3 cup (75 mL)
Drained and roughly chopped, PC®Pickled Sliced Jalapeño Peppers1/2 cup (125 mL)
Cilantro leaves3/4 cup (175 mL)
PC®Black Label Smoky Chipotle Salsa1/2 cup (125 mL)
PC®Lactose-Free 14% M.F. Sour Cream
How to make
- Step 1
Preheat oven to 375°F (190°C). Line rimmed baking sheet with parchment paper.
- Step 2
Arrange half tortilla chips in single layer on prepared baking sheet; sprinkle with half each of the cheese, tomato, pepper, onion and jalapeño. Repeat layers.
- Step 3
Bake in centre of oven 10 to 12 minutes or until cheese is bubbling and golden. Let stand 2 minutes then sprinkle with cilantro. Serve with salsa and sour cream.