If you've been following my sporadic posts this year, you know that I like to check out Kitchen Play for new (and often quirky) dishes to try. Every month, Kitchen Play hosts a dinner party with a theme, and most typically, the theme is an ingredient. June was Zespri Kiwi month, and I'm getting my entry in just under the wire.
My McDonald Meal offered up kiwi avocado bruschetta, and since I always love pairing avocado with fruit, I wanted to give it a try. But my gluten-free friend was joining us for dinner, so I swapped out the bread for tortilla chips. Of course, once I got around to cutting my avocado, I realized that it was way too soft to remain in chunks, and it mushed as soon as I looked at it. That's ok, I love guacamole, and what goes better with tortilla chips than guac?
I opted to use Scoops tortilla chips for presentation, but if you want to be more informal, just use regular chips and scatter in a glass baking dish before topping with cheese.
Kiwi Avocado Nachos inspired by My McDonald Meal
2 ripe avocados, mashed
2-3 kiwis, diced
1 tomato, deseeded and diced
Juice of 1 lime
salt and pepper to taste
1 bag tortilla chips
about 8 ounces shredded mixed mozzarella and cheddar
Preheat oven to 350°.
In a bowl, combine avocado, kiwi, tomato, and lime juice. Mix to incorporate everything and season to taste.
Arrange tortilla chips on a baking sheet (for Scoops) or in a glass baking dish (for regular tortilla chips). Sprinkle cheese on top and bake for a few minutes, until cheese is melted and just beginning to brown in spots.
Top with avocado mixture or just dip the chips right in.