Nachos with pico de gallo

1) For the pico de gallo: Place the tomatoes, red onions, coriander, garlic and jalapeno in a serving bowl and combine well. Stir in the lime juice and season with salt and black pepper. Set aside.

2) Heat griddle to medium heat.

3) Make a boat out of tin foil, add the corn crisps and sprinkle with cheese. Slice Maui onion thinly, brush with oil and place on the griddle. Sprinkle crisps with tomatoes and chilli pepper, cover with a foil tent and place on griddle until cheese is melted. Remove chips from the griddle. Transfer the griddled onions to a cutting board and dice. Sprinkle onions over chips and garnish with spring onions and coriander. Serve with pico de gallo.

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