Cheese and Veggie Tostaditas

Starting this recipe with a great salsa keeps it simple and adds loads of flavor. Bake this mixture on chips, or serve cold as a dipper. 

Prep time: 15 minutes

Cook time: 12 to 15 minutes

1/2 cup salsa

1/2 cup shredded pepper-Jack or Mexican blend cheese

1/3 cup coarsely chopped ripe olives

2 tablespoons frozen or canned corn kernels

2 tablespoons snipped fresh cilantro

2 tablespoons thinly sliced green onions

24 round seasoned or plain tortilla chips

Sour cream and guacamole

Preheat oven to 400°F and line a baking sheet with parchment paper. Stir together salsa, cheese, olives, corn, cilantro and green onions in a small bowl. Place tortilla chips on baking sheet and top with equal amounts of vegetable mixture. Bake for 12 to 15 minutes or until chips are crispy and lightly browned. Makes 8 appetizer servings.