A classic appetizer up and down the coast of California. It's rarely served without an accompanying bottle of Dos Equis Mexican beer.

• 1/2 lb. blue or white corn tortilla chips
• 6 ounces goat cheese, room temperature
• 1 grilled chicken breast, very thinly sliced
• 1 ripe avocado, peeled, pitted, and chopped
• 8 oil-packed sun-dried tomatoes, drained and very thinly sliced
• 3 Tbs. canned jalapeño chiles, drained and thinly sliced
• 1/4 cup fresh cilantro, chiffonade cut

Preheat broiler to 500°F. Separate the corn chips, selecting whole chips. Arrange on a baking sheet. Spread the cheese over each chip, top with chicken pieces. Bake 3 minutes. Arrange on a serving platter. Top with avocado, tomatoes, chiles, and cilantro. Serve.

Per serving: calories 633, fat 34.0g, 48% calories from fat, cholesterol 61mg, protein 20.3g, carbohydrates 61.6g, fiber 7.6g, sugar 12.0g, sodium 995mg, diet points 14.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.5, Fruit: 0.3, Bread: 0.1, Lean meat: 1.9, Fat: 3.7, Sugar: 0.0, Very lean meat protein: 0.0

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