round sturdy corn tortilla chips
( from scratch or store-bought)
( vegetarian if you prefer)
shredded cheddar cheese
( regular or light or low sodium)
( light, if you prefer)
finely chopped green onion
( green part only)
- Preheat oven to the broiler setting(or toaster oven, if halving this recipe).
- Place each chip, not overlapping, in an oven proof dish (9"X13" for the oven). Working with one chip at a time, spread one teaspoon of guacamole over each chip. Carefully dollop 1/2 tsp of chili on the guacamole, then sprinkle a little cheese on top of the chili. Place the dish in the oven, and remove after 3 minutes (or when cheese is melted). Spoon 1/2 teaspoon of sour cream on top of each chip, then sprinkle a little bit of green onion on top of each for presentation. Serve at once.
- Serves 1. Can be easily multiplied for more, especially if you have on hand a good quantity of the ingredients.