heavy on the fresh veg, not light on cheese either
serves 2-3
Ingredients
Vegetables (Any)
- tomatoes (cherry, roma)
- onions (red, yellow, white)
- sweet or hot peppers
- green onions
- cilantro
Cheeses (Any)
- cheddar
- muenster
- mozzarella
- cotija
The Rest
- tortilla chips
- (optional) leftover meats, like Chicken Carnitas
- (optional) sauce to drizzle, like Orange Sauce or Green Sauce
Steps
- Set oven to 375°F
- Chop vegetables into bite-sized pieces. Strain liquid from cut tomatoes, if using. Rinse cut yellow or red onions, if using, to lower their intensity
- Spread tortilla chips into single layer on parchment-lined sheet pan. It’s OK if the chips overlap. If the chips have a curved side, face it up, so that the chip is a bowl instead of a table
- Evenly layer half the cheese mix on the chips. Add a layer of half the vegetable mix, except for cilantro which should be added after the bake. Repeat with another cheese and vegetable layer
- Bake for ~10 minutes. Cheese should be melted but not browned. Cool for a couple minutes.
- Finish with cilantro, sauce drizzle, and cotija, if you’ve got it. Serve the sheet pan on a trivet
Gallery
