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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).
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