Picadillo Nachos

Name: Picadillo Nachos
Yield: 4 servings
Ingredients: 5 ounces tortilla chips (about 8 cups); 4 ounces Monterey Jack cheese, grated (about 1 cup); 2 cups Pork Picadillo; 1/4 cup fresh cilantro leaves; 1 avocado, halved, pitted, peeled, and cubed; 1 cup grape tomatoes, quartered, or diced plum tomatoes

A delicious Tex-Mex style dish. Picadillo can also be used over pasta, in a burrito, in a quesadilla, in a stuffed pepper, or over a baked potato.

Source: Everyday Food, June 2007

Servings

Ingredients

5 ounces tortilla chips (about 8 cups)
4 ounces Monterey Jack cheese, grated (about 1 cup)
2 cups Pork Picadillo
1/4 cup fresh cilantro leaves
1 avocado, halved, pitted, peeled, and cubed
1 cup grape tomatoes, quartered, or diced plum tomatoes

Directions

1. Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil.
2. Place chips, slightly overlapping, on prepared sheet. Sprinkle with 1/2 the cheese, then picadillo and remaining cheese. Broil until cheese is melted, 2 to 5 minutes.
3. Top with cilantro, avocado, and tomatoes before serving.