Ingredients
5 ounces tortilla chips (about 8 cups)
4 ounces Monterey Jack cheese, grated (about 1 cup)
2 cups Pork Picadillo
1/4 cup fresh cilantro leaves
1 avocado, halved, pitted, peeled, and cubed
1 cup grape tomatoes, quartered, or diced plum tomatoes
Preparation
Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil.
Place chips, slightly overlapping, on prepared sheet. Sprinkle with 1/2 the cheese, then picadillo and remaining cheese. Broil until cheese is melted, 2 to 5 minutes.
Top with cilantro, avocado, and tomatoes before serving.
