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Nachos with Watermelon Avocado Salsa
Makes eight servings

1 avocado, peeled, seeded and chopped 2 teaspoons lime juice 1/4 cup chopped cilantro 1 minced garlic clove 1 can (4 ounces) diced green chilies, drained 2 tablespoons diced red onion 1-1/2 cups diced watermelon 16 ounces fat-free refried beans 11 ounces corn tortilla chips 1-1/2 cups sharp cheddar cheese, grated 1/3 cup fat-free sour cream

Heat oven to 350 degrees. To make salsa: In medium bowl, combine avocado, lime juice, cilantro, garlic, chilies and red onion; toss to thoroughly mix. Add watermelon and toss gently. Set aside. Over medium heat, heat beans until hot. Mash if preferred. Place chips on flat, oven-proof plate or cookie sheet and top with beans and cheese. Repeat layers as desired. Heat in oven for 10 minutes, or until cheese has melted and chips are hot. Top with salsa mixture and sour cream. (Tip: Reserve some salsa to place in bowl for dipping.)