Tip tortilla chips on to a baking
tray, pour over salsa and scatter over a few
sliced spring onions.
Grate over a good chunk of
cheese (fontina is perfect, but cheddar will do). Add
a pinch of crushed chilli flakes, then put under a hot
grill for about 3 minutes to melt the cheese. Serve with
soured cream or guacamole (optional).