This is the ultimate versatile recipe. Serve "as is" for a simple supper, or halve the serving size and create 6 appetizer servings.
1/2 peeled avocado, seeded and coarsely mashed (about 1/4 cup)
2 tablespoons lime juice, divided
3 tablespoons reduced-fat sour cream
1/8 teaspoon salt
1 cup shredded cooked chicken breast
3/4 cup rinsed and drained canned black beans
2 tablespoons minced red onion
2 tablespoons chopped fresh cilantro
36 baked tortilla chips
3/4 cup (3 ounces) shredded reduced-fat Mexican blend cheese
How to Make It
Combine mashed avocado, 1 tablespoon lime juice, sour cream, and salt. Cover avocado mixture, and chill.
Combine remaining 1 tablespoon lime juice, shredded chicken, and next 3 ingredients in a bowl, and toss gently.
Preheat oven to 425°.
Divide tortilla chips among 3 individual ovenproof plates on a large baking sheet. Top each plate with 2/3 cup chicken mixture and 1/4 cup shredded cheese. Bake nachos at 425° for 6 minutes or until cheese melts. Top each serving with 2 tablespoons avocado cream. Serve immediately.
Note: If you prefer, microwave individual servings at HIGH 3 minutes or until cheese melts.