Chicken Nachos with Avocado Cream |
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Prep Time: 17 Minutes Cook Time: 6 Minutes |
Ready In: 23 Minutes Servings: 3 |
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This is the ultimate versatile recipe. Serve as is for a simple supper, or halve the serving size and create 6 appetizer servings. Ingredients:
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 |
Directions:
1. Combine mashed avocado, 1 tablespoon lime juice, sour cream, and salt. Cover avocado mixture, and chill.
2. Combine remaining 1 tablespoon lime juice, shredded chicken, and next 3 ingredients in a bowl, and toss gently.
3. Preheat oven to 425°.
4. 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.
5. Note: If you prefer, microwave individual servings at HIGH 3 minutes or until cheese melts.
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