| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Mexican |
Appetizers, Mexican |
6 |
Servings |
INGREDIENTS
| 8 |
oz |
Tomato Sauce |
| 4 |
oz |
Diced Green Chiles |
| 1/2 |
c |
Chopped Green Bell Pepper |
| 1 |
|
Green Onion, Sliced |
| 1/4 |
ts |
Hot Pepper Sauce |
| 10 |
oz |
Tortilla Chips |
| 2 |
c |
Shredded Cheddar Cheese |
| 1 |
|
Avocado |
| 1 |
ts |
Lemon Juice |
| 1/2 |
c |
Sour Cream |
|
|
Jalapeno Slices, Optional |
INSTRUCTIONS
Combine tomato sauce, chiles, green pepper, green onion and hot pepper
sauce in a bowl; let stand for 15 minutes. Place tortilla chips in a
shallow 8" X 10" baking dish. Pour sauce over chips; sprinkle grated cheese
over all. Broil nachos for 3 minutes or until cheese melts. Just before
serving, seed, peel and mash avocado. Stir in lemon juice. Spoon avocado
mixture and sour cream on hot nachos and top with jalapeno slices. Serve
immediately.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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