In addition to being a popular starter, this colorful dish can stand in as a quick, fun lunch for kids and adults alike. Plus, the tomatoes and bell peppers help sneak in a serving of veggies, making this zippy dish a real winner.
8 to 10 ounces whole-grain tortilla chips
2 cups (1 pint) cherry or grape tomatoes, halved
1⁄2 green bell pepper, chopped
1⁄2 orange or red bell pepper, chopped
10 large green or black olives, pitted and sliced
2 to 3 tablespoons chopped fresh cilantro or parsley, or 2 to 3 teaspoons dried
10 to 12 ounces shredded vegan cheese
1 jar (12 to 16 ounces) salsa
Preheat the oven to 375 degrees F. Line two large baking sheets with parchment paper.
Spread the chips in a single layer on the lined baking sheets. Put the tomatoes, bell peppers, olives, and cilantro in a medium bowl and stir gently until thoroughly combined. Season with salt to taste. Sprinkle the mixture evenly over the chips, then scatter the vegan cheese evenly over the top.
Bake for 10 to 12 minutes, until the cheese is bubbly and the edges of some of the chips are golden brown, checking frequently during the last few minutes of baking to ensure the chips don’t burn. Serve on individual plates with the salsa alongside, or serve on a large platter with the salsa drizzled over the top.
Episode #104 - Recipe © LAURA THEODORE 2011