Chicken Nachos with Guacamole!
In a medium size bowl, chop with a sharp knife into small pieces 4 – 5 avacados (for perfect ripeness you should be able to put a slight dent in the avocado when you squeeze it) if they are too soft or black inside they will taste bitter.
Perfect ripeness is the key to delicious guacamole.
Add 1 freshly squeezed lime, 2 tbsp minced garlic, salt, pepper, a dollop or two of extra creamy greek yogurt, and 1/4 c hot salsa. Mix together, place in the refrigerator until ready to use.
On a cookie sheet covered with foil (for easy clean up), place the nacho chips (I use Tostitos Artisan flavour) or multi-grain.
Top with finely chopped pre-cooked chicken.
Chop fine 1 orange pepper, 1 red pepper and 1/2 red onion (I put the onion and pepper last so they are closer to the heat) place over the chicken.
Top with grated Asiago or extra old white cheddar cheese. Bake for 15 minutes at 375 degrees or until the cheese is melted and starts to turn slightly brown.
Serve with chopped tomatoes, black olives, salsa, and extra creamy greek yogurt (I put all of these toppings in separate dishes on the table).
Yum yum…..these are so delicious and filling, as well as quick and easy!