Loaded BBQ Pork Nachos and Guacamole

Served for the 4th of July party this year.  It was a hit!

• TJ’s Blue Corn Tortilla Chips
• 1 package (12oz) TJ’s Mexican Blend Shredded Cheese
• 1 container TJ’s ready-made pulled pork in BBQ sauce
• 1 onion thinly sliced and caramelized
• 1 can black beans, drained and rinsed
• 1 can sliced olives
• Frozen roasted corn
• Guacamole using 4 avocados (see recipe below)
• 1 container pico de gallo or chopped fresh tomatoes

Using a baking sheet, spread half the chips, then sprinkle half the cheese over the chips and spoon half the BBQ pork, onion, beans, corn and olives

Add a second layer of chips, cheese, pork, onion, beans, corn and olives

Place in a 425 degree oven until cheese is melted

Remove from oven and spoon on pico de gallo and guacamole

Serve immediately

GUACAMOLE

• 4 ripe avocados
• 1/2 tomato, chopped
• 1/4 small red onion, finely diced
• jalepeno peppers, finely diced
• fresh lime juice to taste
• cumin to taste
• salt and pepper to taste
• chopped cilantro

1. Mash the avocado to desired texture.  I like having chunks for avocados left.  You could also mash 3 of the avocados, then stir in 1 diced avocado
2. Stir in the red onion, jalepenos, lime juice, cumin, salt, pepper and cilantro till well incorporated
3. Add tomatoes and gently combine
4.  Tope with cilantro for garnish