1
bag (7 oz) refrigerated guacamole (from 14-oz box)
1
cup green tomatillo salsa
1
jalapeño chile, seeded, very thinly sliced
2
tablespoons chopped fresh cilantro
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Steps
1
Heat oven to 400°F. Spread tortilla chips on ungreased 18x13-inch half-sheet pan, overlapping slightly. Sprinkle with Cheddar cheese and pepper Jack cheese. Bake 10 to 12 minutes or until cheese is melted.
2
Cut off small corner of guacamole bag; squeeze bag to drizzle guacamole over cheese and chips. Top with salsa; sprinkle with jalapeño and cilantro.
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For a really green appetizer platter, look for green guacamole-flavored tortilla chips in upscale food markets.
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