Nachos au gratin

Cut the corn tortillas into triangles and place them on a tray with baking paper, leaving some space between them. Preheat the oven to 180°.

In a bowl pour a dash of EVOO, a teaspoon of Parmesan cheese, onion powder, sweet and hot paprika and with the help of a brush we bathe the corn triangles on both sides, and we put them in the oven for 5 or 10 minutes depending on the type of oven. It is important not to let them brown too much because later we will put them in again. We put them in a dish.

On the other hand, chop the onion and peppers into small cubes and sprinkle them on top of the nachos with shredded mozzarella and put them back in the oven for a few minutes to melt the cheese.

For the sauces: I made the guacamole with a ripe avocado, lime, diced tomato, a pinch of salt, and cilantro. The salsa agria is nothing more than plain yogurt mixed with a squeeze of lime, and dried parsley.