Nachos

• 7 oz (200g) tortilla chips
• 1 cup canned chopped tomatoes, drained
• 4 scallions, white and green parts, finely chopped
• 3 tbsp drained and chopped pickled jalapeno slices
• 1 cup shredded Monterey Jack or Cheddar cheese
• 1 avocado, pitted, peeled, and diced
• 2 tbsp chopped cilantro
• 1½ cups sour cream

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

2. Spread the tortilla chips on a large heatproof platter. Sprinkle the tomatoes, scallions, jalapeños, 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.