Spicy Nachos Supreme
rec.food.recipes/Mary Passwaters-Parker/2002

1 can (8 ounces) tomato sauce
1 can (4 ounces) diced green chiles
1/2 cup chopped green bell pepper
1 green onion, sliced
1/4 teaspoon hot pepper sauce
1 bag (10 ounces) tortilla chips
2 cups shredded Cheddar cheese
1 avocado
1 teaspoon lemon juice
1/2 cup sour cream
Jalapeno pepper slices, optional

Combine tomato sauce, chiles, green pepper, green onion and hot pepper sauce in bowl; let stand 15 minutes.

Place tortilla chips in shallow 8x10-inch baking dish. Pour sauce over chips; sprinkle grated cheese over all.

Broil nachos 3 minutes or until cheese melts.

Just before serving, seed, peel and mash avocado. Stir in lemon juice. Spoon avocado mixture and sour cream on hot nachos and top with jalapeno slices. Serve immediately.