- 4 6″ corn tortillas, cut into small wedges
- 1 Tbsp olive oil
- 1 plum tomato, diced
- 1/2 cup diced white onion (divided)
- 2 Tbsp fresh lime juice (divided)
- 1 4.5oz can of green chiles
- 1 garlic glove
- 1/4 cup fresh cilantro leaves, plus more for garnish
- 1/4 cup pineapple tidbits
- 1/4 cup cooked black beans
- 1/3 cup shredded colby jack (or other melty cheese)
- cojita, for serving
- 1 Tbsp chopped green onions
- 1 egg (optional)
- Preheat the oven to 400F. Toss the tortilla wedges with the olive oil, coating them as evenly as you can. Spread in a single layer on a baking sheet and bake for 10-12 minutes. They should be pretty crispy! Remove and let cool.
- While the chips are baking, mix together the diced tomato, at least half of the diced onion, and 1 Tbsp of the lime juice. Set aside.
- In a blender, combine the green chiles, the rest of the onion and lime juice, the garlic glove, and the 1/4 cup of cilantro leaves. Blend until smooth.
- When the chips have cooled substantially, pour the green sauce over them. Use your hands to get each piece well coated.
- Mix in the pineapple and black beans, then transfer everything to a small baking dish. I arrange them so some chips are sticking up (so when I add the cheese it’ll sink down in there!).
- Bake for 10-12 minutes, or until the edges are getting nice and crispy, then remove and sprinkle the colby jack on top. Return to the oven and bake until the cheese has fully melted (4-5- minutes).
- Remove and serve topped with the salsa, extra lime and cilantro, crumbled cojita, green onion, and a fried egg if you want! (Avocado makes a great addition, too!)