Spay the tortillas with olive oil and bake in the oven until crispy.

Heat an oven proof skillet over a medium heat and add the chopped tomatoes.

Let the tomatoes simmer until half of the liquid is gone.

Add the chipotle paste and the lime juice.

Toss in the tortilla chips and stir around.

Top with the feta cheese, jalepeno peppers and red onion.

Broil 2 minutes.

Sprinkle with the cilantro/coriander and pumpkin seeds.

Serve with lime wedges and slices of avocado.