SUNBURST NACHOS WITH AVOCADO CILANTRO DIP

Ingredients:

1 ripe avocado, pitted, peeled and mashed
1/2 cup fresh cilantro, chopped
2 Tbsp. fresh lime juice
1 tsp. grated lime rind
1 package 8-inch flour tortillas
8 oz.Mexican shredded cheese 
jalapeno peppers, sliced
sliced ripe olives

Directions:

Combine ricotta cheese with the avocado, cilantro, lime juice and rind; stir until well blended. Set aside. Cut tortillas into eight wedges. Arrange in a single layer on a baking sheet. Bake at 350 degrees for about 15 minutes until crisp. To serve, arrange tortilla crisps on an ovenproof plate, top with Mexican blend shredded cheese, sliced jalapenos and olives. Spoon avocado cilantro dip on top; bake at 350 degrees for about 5 minutes until cheese melts.
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