Avocado Nacho Cups

How about this for a unique twist on nachos (kind of like upside-down nachos - since the avocado is on the bottom). This amazing appetizer couldn't be easier to make, and the flavor/texture combination will blow you away. Oh, and you'll love that everyone gets their OWN serving  - that means carte blanche on double-dipping! I used two avocados for 4 servings, but think about how many people you can serve with more avocados!
The process: First, the halved avocados are filled with salsa and black beans and then they're topped with a convenient Mexican cheese blend (I used the unseasoned cheese, but you can use whatever variety you like). As the nacho "cups" bake, the cheese melts, the salsa and beans heat through, and the avocado becomes slightly more tender. As you dig in with a crunchy chip, you get every element in one bite - salsa, beans, cheese, avocado. Finish those babies off with a spoon, you'll want every last speck of that flavorful avocado.

Think about the possibilities: I filled the avocados with salsa and beans - so basically a vegetarian version of nachos. You could easily fill the halves with chicken or beef chili and/or refried beans. You can also top the finished cups with your favorite nacho "accessories", including sour cream, black olives and sliced jalapenos.

Avocado Nacho Cups

2 avocados, halved and pitted
1/2 cup salsa of choice
1/3 cup seasoned beans of choice (black, kidney or pinto)
1/2 cup shredded Mexican cheese blend
Tortilla chips for serving

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper
Fill the avocados with the salsa and beans (fill where the pit was, and fill enough so that the filling is level with the flesh - it's OK if some overflows - the top is covered in cheese).
Transfer the avocados to the prepared baking sheet and top with the cheese.
Bake for 10 minutes, until the avocados are heated through and the cheese melts.
Serve with chips on the side.

 Serves 4