Pico De Gallo:
2 cups tomatoes, chopped and seeded
1/4 cup onion, minced
1 medium jalapeno, chopped (I like to leave in some of the seeds for extra heat)
2 cloves garlic, minced
juice of 1 lime
1/2 cup fresh cilantro, chopped
Salt and pepper to taste

Tilapia:
4 tilapia fillets (about 6 oz each)
2 tsp chipotle powder
Salt and pepper to taste
2 tbsp butter
1/2 cup shredded Cheddar cheese, Monterey Jack or a combination