Prepare the Pico De Gallo by finely chopping the onion and the tomato, well washed and dried. Wash and dry the coriander and finely chop 4 tufts of it..
Place all the chopped ingredients in a bowl and season with salt, pepper and 2 tablespoons of
extra-virgin olive oil. Set aside.
Grate the mild Provolone Valpadana P.D.O. using a cheese grater wide holes and sprinkle it on the nachos, previously placed on a baking pan lined with wax paper.
Bake at 200° C for 10 minutes, until the cheese is well melted. Remove from the oven, sprinkle with the Pico De Gallo salsa, garnish with fresh coriander and serve.
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