Ingredients Jump to Instructions ↓

  1. 4 Roma tomatoes , small diced

  2. 1 medium red onion, thinly sliced

  3. 1 bunch freshly chopped cilantro leaves

  4. 4 cloves garlic , minced

  5. 1 jalapeno, minced

  6. 1 lime, juiced Salt and freshly ground black pepper

  7. 1 pound bag blue corn chips

  8. 1 pound bag white corn chips

  9. 2 cups shredded jalapeno Munster cheese

  10. 2 cup shredded smoked Cheddar

  11. 1 large Maui sweet onion Oil

  12. 1 large beefsteak tomato, diced

  13. 1 Anaheim pepper, diced Green onions, sliced, for garnish Freshly chopped cilantro leaves, for garnish

Instructions Jump to Ingredients ↑

  1. Pico de gallo: Place the tomatoes, red onions, cilantro , garlic and jalapeno in a serving bowl and combine well. Stir in the lime juice and season with salt and black pepper. Set aside. Heat grill to medium heat. Make a boat out of tin foil, add the corn chips sprinkle with cheese. Slice Maui onion thinly, brush with oil and place on the grill. Sprinkle chips with tomatoes and Anaheim pepper, cover with a foil tent and place on grill until cheese is melted. Remove chips from the grill. Transfer the grilled onions to a cutting board and dice . Sprinkle onions over chips and garnish with green onions and cilantro. Serve with pico de gallo . A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.


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