 Ingredients
(serves 8)
2 spring onions, finely sliced
4 tomatoes (about 650g), seeds removed, finely diced
1 each of red, yellow and green capsicum, seeds removed,
finely diced
4 tbs (1/3 cup) roughly chopped flat-leaf parsley, plus
extra to sprinkle
1/4 cup (60ml) olive oil
Juice of 1 lime
230g packet corn chips
1 cup (150g) grated mozzarella
Method
To make the fresh salsa, combine the spring onion, tomato,
capsicum, parsley, olive oil and lime juice. Season with
salt and pepper.
Preheat a grill to medium. Spread the corn chips over a
large ovenproof plate. Spoon over the fresh salsa and
sprinkle with the grated mozzarella. Grill the nachos for
1-2 minutes until the mozzarella is golden and bubbling.
Sprinkle with the extra chopped parsley and serve.
Source: delicious. - November 2004 , Page 94
More recipes at:
www.taste.com.au
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