Total Time
1hr 35mins
Prep 35 mins
Cook 1 hr

This is a take-off of the Mexican version of nachos. Very tasty! Great flavors ! Good for any occasion!

Ingredients Nutrition

Directions

  1. Heat oil in heavy, large skillet over medium heat. Add onion and garlic and sauté until translucent, about 8 minutes. Add eggplant and bell pepper and cook until soft, stirring frequently, about 20 minutes.
  2. Mix in tomatoes and spices. Season with salt and pepper. Cook until tomatoes are soft, about 10 minutes. Mix in the salsa.
  3. Note: this can be prepared up to 2 days in advance. Refrigerate. Rewarm before continuing.
  4. Preheat oven to 375°F.
  5. Divide tortilla chips between two oven-proof serving platters.
  6. Top with eggplant mixture. Sprinkle 1/2 cup cheese over each.
  7. Bake until cheese melts,about 10 minutes.
  8. Top with sour cream and avocado slices.
  9. Serve immediately.