Aired August 14, 2014
For the Pico de Gallo:
1 pint grape tomatoes, halved or cherry tomatoes, quartered
1 small white onion, diced
1 jalapeño pepper, seeded and chopped
1 to 2 tablespoons cilantro, roughly chopped
Zest and juice of 1 lime
Salt and freshly ground black pepper
1 bag Green Giant Roasted Veggie Tortilla Chips-Zesty Cheddar
Roasted corn kernels (defrosted frozen ones)
Grilled sweet onion slices
Shredded jack cheese
Guacamole and sour cream, for topping
For the pico, combine all ingredients in a small bowl, season with salt and pepper and let sit for 15-20 minutes to let the flavors combine.
Layer chips with corn, onion, cheese and black beans. Bake in a hot oven until cheese is melted. Top with guacamole and sour cream, and serve.