FOR THE SALSA:
2 medium tomatoes, chopped (about 2 cups)
1/4 cup thinly sliced green onion
1 clove garlic, minced
2 tablespoons chopped fresh cilantro or parsley
1 tablespoon red-wine vinegar or cider vinegar
Recipe
1. Preheat broiler. Place chips in a single layer on a nonstick baking sheet. Set aside. In a small bowl, combine Monterey Jack and cheddar. Mix well. Set aside.
2. In a medium bowl, combine the salsa ingredients. Mix well. Place 2 teaspoons of salsa in the center of each chip. Top each chip with 3/4 teaspoon of cheese mixture.
3. Place baking sheet on broiler rack. Broil 4 inches from the heat until cheese melts, about 1 to 2 minutes.
4. Using a spatula, place nachos on a serving platter. Serve immediately with the remaining salsa on the side.
*To prepare low-fat chips, cut 8 corn tortillas into quarters. Place in a single layer on a baking sheet. Bake in a 350 degrees F. oven until crisp, about 8 minutes.