Special Diet

  • 200 g (7 oz) gluten-free plain corn tortilla chips
  • 300 g (10 oz) ready-made fresh tomato salsa
  • 125 g (4 oz) Monterey Jack or Cheddar cheese, grated
  • handful of coriander, chopped
  • soured cream, to serve

Put the tortilla chips into a wide ovenproof dish. Spoon over the tomato salsa, then sprinkle over the grated cheese and coriander.

Place under a medium grill and cook for 1–2 minutes until the cheese is golden and bubbling. Serve with soured cream.

Like This? Try These
More on Food