Shrimp Nacho Bites
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

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.