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Shrimp,
avocado, beans and salsa create a colorful palette for this appetizer. For
even more color, use colored tortilla chips. |
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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. |
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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
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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.
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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 |
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