Ingredients

1 bag corn chips

1 large can chili

1-32 oz. bag shredded cheddar cheese

1 small onion, sliced thin

1 small green pepper, chopped, about 1" thick

1 small red pepper, chopped, about 1" thick

1-8 oz. carton sour cream

1-16 oz. jar sliced jalapeno peppers

1 large fresh avocado, cubed, about 1" thick

4 TBS. extra virgin olive oil

1/4 tsp. garlic powder

1/4 tsp. lemon pepper

1/4 tsp. cayenne pepper

Directions

In a medium sauce pan, heat chili over medium heat stirring occasionally. In a large skillet over medium-high heat, saute onion, red and green peppers in oil and spices. Stir often. Cook for 2 minutes. In a bowl, add corn chips, cheese, chili, and sauteed vegetables. Top with sour cream, cubed avocado, and sliced jalapeno peppers. Serve hot.



Z's Creative Cuisine

www.chefcathyzeis.com