• 1/2 bag (425 g bag) artisanal-style tortilla chips 
• 1/2 cup drained rinsed pinto beans
• 1/2 cup diced red onion 
• 1 jalapeno pepper, seeded and finely chopped 
• 1 1/2 cups (6 oz) Cady Creek Farms Triple Pepper Gold'n Jack Cheese, grated
• 1 avocado, chopped 
• 2 tbsp chopped fresh cilantro
• 1/2 cup tomatillo salsa
• 1/2 cup sour cream

Spread tortilla chips on a baking sheet; top with beans, red onion, and jalapeno pepper. Sprinkle cheese over top.

Bake in 375°F oven for 10 to 12 minutes or until cheese is melted.

Sprinkle with avocado and cilantro. Serve with salsa and sour cream.  

Tips: For a hardier option, add ground hamburger or chorizo.