SUMMER NACHOS

Prep Time: 15 minutes

Cooking time: 3 to 5 minutes

Yields: 10 servings

1 bag of corn tortilla chips

2 bags of shredded cheese, jack/Mexican blend/cheddar

Salt and pepper

Pre set oven to bake at 350 F.

Arrange the tortillas in a baking sheet and sprinkle the cheese, salt and pepper.

Bake from 3 to 5 minutes until cheese are melted.

Remove and serve with the rest of the ingredients.

1 whole store bought rotisserie chicken, skin removed, bones and shredded

1 small can, black beans, rinsed and drained

1 large ripe nectarine, peeled, pitted, diced small

1 large ripe plum, peeled, pitted and diced small

1 large ripe mango, peeled, pitted and diced small

1 large ripe yet firm avocado, peeled, pitted and diced small

2 to 3 pieces, roma tomatoes, seeded and diced small

1 cup cilantro leaves, coarsely chopped

1 to 2 jalapenos, seeded and finely chopped

Juice of ½ to 1 lime

2 tablespoons extra virgin olive oil

Salt and pepper to taste

2 cups fat free sour cream

Combine all ingredients from chicken to salt and pepper in a large mixing bowl. Chill for about 10 minutes. Transfer to a platter. Transfer chips to a separate platter. Serve together with the sour cream on the side.