California Avocado-Chili Nutrition Plate

2 ripe California avocados, halved, peeled
3 tomatoes, chopped
Lemon juice
4 oz American cheese, grated
1 (15 oz) can chili with beans

Sprinkle lemon juice on avocados to retain color.

Heat chili thoroughly; add tomatoes. Spoon mixture into avocados and top each with grated choose.

Place under broiler briefly until cheese melts. Serve with enriched and skim milk.

Servings: 4
Source: California Avocado Commission