A delicious Tex-Mex style dish. Picadillo can also be used over pasta, in a burrito, in a quesadilla, in a stuffed pepper, or over a baked potato.
- Servings: 4
Source: Everyday Food, June 2007
- 5 ounces tortilla chips (about 8 cups)
- 4 ounces Monterey Jack cheese, grated (about 1 cup)
- 2 cups Pork Picadillo
- 1/4 cup fresh cilantro leaves
- 1 avocado, halved, pitted, peeled, and cubed
- 1 cup grape tomatoes, quartered, or diced plum tomatoes
Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil.
Place chips, slightly overlapping, on prepared sheet. Sprinkle with 1/2 the cheese, then picadillo and remaining cheese. Broil until cheese is melted, 2 to 5 minutes.
Top with cilantro, avocado, and tomatoes before serving.