Shrimp, avocado, beans and salsa create a colorful palette for this appetizer. For even more color, use colored tortilla chips.
  Do-Ahead
Assemble nachos up to 2 hours ahead. Just before serving, broil as directed.

Time-Saver
Instead of making individual appetizers, place tortilla chips on cookie sheet and top with remaining ingredients. Broil as directed.
 
 

24 large corn tortilla chips
1/2 cup black bean dip (from 9-ounce can)
1/4 cup thick-and-chunky salsa
24 cooked peeled, deveined medium shrimp
   (about 1/2 pound)
1 avocado, cut into 24 slices
1/2 cup shredded Colby-Monterey Jack
   cheese (2 ounces)
24 fresh cilantro leaves, if desired

 

PREP: 10 min; BROIL: 3 min
Makes 24 appetizers

1. Top each tortilla chip with about 1 teaspoon bean dip, 1/2 teaspoon salsa, 1 shrimp, 1 avocado slice and about 1 teaspoon cheese. Place on ungreased cookie sheet.

2. Set oven control to broil. Broil with tops about 5 inches from heat 2 to 3 minutes or just until cheese is melted. Garnish with cilantro leaves. Serve immediately.

 
  1 Appetizer: Calories 40 (Calories from Fat 25); Fat 3g (Saturated 1g); Cholesterol 15mg; Sodium 85mg; Carbohydrate 2g (Dietary Fiber 1g); Protein 2g
%Daily Value: Vitamin A 2%; Vitamin C 0%; Calcium 2%; Iron 2%
Diet Exchanges: 1/2 Medium-Fat Meat