For the baked salad Mexican style, first wash the peppers, remove the seeds and cut into cubes. Peel and finely chop the onion. Remove the stalk from the chili and also chop finely (remove the seeds for less spiciness). Wash the lettuce, dry well and pluck or cut into bite-sized pieces. Squeeze the lime. Remove the avocado from the skin, remove the pit and cut the flesh into cubes or slices. Immediately drizzle with lime juice. Coarsely grate the cheese.
Preheat the oven to 180 °C with the grill function.
Layer the ingredients in the order given in the ingredients list in a baking dish. Bake briefly in the oven until the cheese has melted.
Serve the gratinated salad Mexican style immediately.
Preparation Tip:
If you want the chips in the Mexican-style baked salad to be even crunchier, you can serve them with the salad after they are baked.
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