As much as I enjoy chips and salsa straight out of the jar, sometimes it’s fun to make it a bit more special. Here the tortilla chips are coated with a layer of blackened salsa verde, and topped with garnishes like onion, sour cream, and Mexican cheese, making it the perfect treat for when you’re craving that salty crunchy combo. Just in time for Cinco de Mayo too!
You may have probably noticed from the pictures that I didn’t make the tortilla chips. My laziness got the better of me and I just didn’t feel like handling a big vat of oil and waiting for the chips to cool off before proceeding to the last step. The last step being the most important step, when I get to sink my teeth into the crunchy, cheesy goodness!
Feel free to use whatever toppings you like. The grocery stores I go to all seem to have queso fresco in the cheese section, but cotija cheese (which is a little more difficult to find) is my favorite. Also, when it comes to seasoning, it is probably best to err on the side of underseasoning the salsa. You know how it goes. The first few bites seem okay, and then after several more, they taste overly salty, especially so if you’re not using unsalted or low-salt tortilla chips.
My only minor complaint is that they don’t last long…well, with hungry eaters, yes, but also because the tortilla chips get soggy after a while. You’ll definitely want to eat them right away. I’ll be making (and canning) jars of the salsa verde again, and once I get that part out of the way, maybe next time I’ll fry up some tortilla chips!