Ingredients
- 1 avocado
- 200g can sweetcorn, rinsed and drained
- 1?2 onion, finely chopped
- large handful coriander leaves, chopped
- bag lightly salted tortilla chips
- big handful grated cheddar
- 200g tin chopped tomatoes
Directions
- Cut lengthwise across the avocado and around the stone, then twist and separate the two halves. Scoop out the stone. Use a sharp knife to make diagonal cuts along one half. Then make cuts the other way so you end up with a criss-cross effect. Run a large spoon around the skin, releasing the avocado chunks. Do the same with the other half.
- Heat grill to high. Mix the avocado with the sweetcorn, tomatoes (adding their juice as well), onion and chopped coriander. Arrange some tortilla chips on a baking sheet. Spoon a little of the salsa onto each chip, then sprinkle all over with cheese. Pop under the grill and cook for 3-5 mins until the cheese is bubbling and melted. Eat straight away.
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