Charred Avocado and Chicken Nachos

How to make it

1. Preheat oven to 375∞F (180°C).
2. Halve avocados and remove pits. Slice red onion into 1/2-inch (1 cm) thick rounds; remove peel, leaving rings intact. Brush avocado halves and both sides of onion rings lightly with olive oil; sprinkle with salt and pepper.
3. Heat grill pan over medium-high heat. Arrange onion rings in single layer in pan; cook for about 2 minutes or until slightly softened and lightly charred on bottom. Using spatula or tongs, flip onions; cook until lightly charred on bottom. Add avocado halves to pan; cook for about 2 minutes or until lightly charred and grill marked.
4. Transfer onions and avocado halves to cutting board; let stand until cool enough to handle. Slice onions into bite-size pieces.
5. Remove skin from avocados; chop coarsely.
6. Arrange Tostitos^® Hint of Jalapeño tortilla chips in single layer on baking sheet. Scatter chicken, onions, and avocado evenly over tortilla chips; sprinkle with cheese. Bake for about 10 minutes or until cheese is melted and bubbly. Sprinkle with parsley. Serve warm.

Tip: Add grilled jalapeño pepper to spice things up.