Mile High Nachos Supreme with Avocado Cream
Prep: 15 min Serves : 8 to 10
Bake: 20 min

6 oz. white cheddar, grated
6 oz. orange cheddar, grated
cooking spray
1 bag (16 oz.) yellow or white cairn tortilla chips
1 can (15 oz.) black bean, rinsed
1 tsp. chill powder
1 large ripe avocado, halved and pitted
1/2 cup sour cream
1/2 tsp. line zest plus 2 tbsp. juice
whole milk, for thinning sauce
sliced radishes, jalapenos, cilantro leaves, chopped red onion and diced tomatoes
1. Preheat the oven to 350 degrees. In a large bowl, toss the cheese together.
2. Spray a large baking dish or ovenproof platter with cooking spray. Cover the bottom of the dish with a few handfuls of chips; sprinkle with about 1/2 cheese mixture. Continue layering chips and cheese, making each chip layer about an inch smaller than the previous layer to create the mile-high mountain shape. Bake the nachos until all cheese is melted and the chips are browned in spots, about 20 minutes.
3. Meanwhile, in a bowl. toss the beans and chili powder. Scoop the avocado flesh into food processor. Add sour cream, line zest and line juice. Process the sauce until smooth, adding milk by the tablespoon until just thin enough to drizzle. Season with salt and pepper.
4. Scatter the beans , sliced radishes and jalapenos, cilantro leaves, red onion and tomatoes over the hot nachos; drizzle with the avocado sauce. Serve the remaining sauce on the side. Enjoy!!