| Preparation: | 0 min |
| Cook Time: | 0 min |
| Total Time: | 0 min |
| Serves: | 3 |
Ingredients
- 8.0008 oz. tomato sauce
- 4.0004 oz. diced green chiles
- 0.500½ cup chopped green bell pepper
- 1.0001 green onion, sliced
- 0.250¼ tsp. hot pepper sauce
- 10.00010 oz. tortilla chips
- 2.0002 cup shredded Cheddar cheese
- 1.0001 California avocado
- 1.0001 tsp. lemon juice
- 0.500½ cup sour cream
- 0.000 Jalapeno pepper slices, optional
Instructions
- Combine tomato sauce, chiles, green pepper, green onion and hot pepper sauce in bowl.
- Let stand 15 minutes.
- Place tortilla chips in shallow 8 x 10 inch baking dish.
- Pour sauce over chips
- Sprinkle grated cheese over all.
- Broil nachos 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.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.