Chips & Salsa Recipe

Make the salsa

If you prefer a raw pico-style salsa: dice the tomatoes into small pieces and place in a medium bowl. Add the finely chopped onion, minced jalapeño (remove seeds for milder heat), chopped cilantro, lime juice, kosher salt and black pepper. Stir to combine and let rest 10–15 minutes at room temperature to meld flavors. Taste and adjust salt, lime or jalapeño as desired. If you prefer a slightly smoky, deeper-flavored salsa: halve or quarter the tomatoes and pan-roast in a hot skillet with 1 tablespoon olive oil over medium-high heat until blistered and slightly charred (6–8 minutes), then cool slightly and chop. Combine with onion, jalapeño, cilantro, lime juice and seasonings as above.

Prepare the chips

Arrange the tortilla chips on an ovenproof serving plate or baking sheet in a single layer or slightly overlapping. If using store-bought chips, check for large broken pieces and discard as desired.

Assemble and melt cheese

Evenly scatter the shredded sharp cheddar cheese over the arranged tortilla chips. Place the tray under a preheated broiler or in a 425°F (220°C) oven for 2–4 minutes, watching closely, until the cheese is fully melted and lightly bubbling. Remove from oven.

Plate accompaniments

Offer one choice of accompaniment per plate: for rice — spoon 1 cup cooked white rice into a small bowl or alongside the chips; for baked potato — slice a medium baked potato and place the slices next to the chips; for mashed potato — scoop 1 cup warm mashed potato beside the chips. Warm the accompaniment if necessary (reheat in microwave or oven until hot). Place 1 cup steamed mixed vegetables on the plate as the vegetable portion.

Serve

Spoon 3/4 to 1 cup of the prepared salsa alongside or over a portion of the cheesy chips (serve salsa on the side if preferred to keep chips crisp). Serve immediately while the cheese is hot and chips are crisp. Provide extra lime wedges and hot sauce if desired.