Prepare the pico de gallo by chopping the chicken very finely and the tomato well washed and dried. Wash and dry the coriander and chop up to 4 hands.

Combine all the chopped ingredients in a bowl and add the salt, pepper and 2 tablespoons of extra virgin olive oil. Reserve separately.

Pass the sweet Provolone Valpadana DOP in a bowl with some seasonings and sprinkle it over the nachos, previously placed on a strip covered in brown paper.

Heat at 200° for 10 minutes until the food is well drained. Remove the horn, divide the pico de gallo, decorate with fresh coriander and serve.