Chicken Nachos with Avocado Cream

Again, this is from my new WW cookbook. SOOOO simple for a quick meal in the evening, and my husband was totally shocked that I was making nachos. ("Nachos? You? No, what are we really having?")

• 1/2 peeled avocado, seeded and mashed with a fork
• 2 TB lime juice, divided
• 3 TB reduced fat sour cream
• 1/8 tsp salt
• 1 cup cooked chicken breast (can get the pre-shredded Mexican variety or chop up the chunks available from Hormel, Oscar Meyer, etc. near the Lunchables)
• 1 can black beans, rinsed and drained
• 2 TB minced red onion
• 2 TB minced cilantro
• 36 baked tortilla chips
• 3/4 c shredded reduced fat cheese

Combine mashed avocado, 1 TB lime juice, salt and sour cream in a small bowl. Cover and chill.

Preheat oven to 425.

Combine remaining lime juice, chicken, beans, onion and cilantro in a bowl, toss gently. Either all together on a cookie tray, or on 3 individual oven-safe plates, spread out chips. Top with chicken and cheese. Bake for 6 min, or until cheese melts.

Serve with 2TB avocado cream per serving.

Yield: 3 servings, 7 points each.