Score with a game day snack they’ll love

By Metro Creative

Thousands of fans will be heading to stadiums across the country to take in some postseason football this January. Millions more will be getting their own view of the action at home in front of the big-screen TV.

Part of game day fun is inviting friends over to cheer on the home team. Put a new spin on nachos with the following recipe for “California Club Nachos” courtesy of The Pampered Chef Test Kitchens’ “Season’s Best: Fast, Fun & Fabulous.”

California Club Nachos

1 tablespoon canola oil, divided

6 corn tortillas (6-inch)

4 slices bacon

2 green onions

1 large ripe avocado, peeled and seeded

2 tablespoons fresh lime juice

1/4 teaspoon each salt and black pepper

2 cups finely diced cooked chicken

12 small grape tomatoes

1. Preheat oven to 400 F. Lightly brush a bar pan with half of the oil. Brush one side of each tortilla with the remaining oil.

2. Stack the tortillas, oil-side up on a cutting board. Cut into quarters with a pizza cutter. Arrange the tortilla wedges in a single layer in the pan. Bake for 15 to 17 minutes, or until lightly crisp.

3. Dice the bacon. Place in a saute pan; cook over medium heat for 7 to 8 minutes, or until crisp, stirring occasionally. Drain on paper towel.

4. Cut green onions into small pieces and chop in a food processor until finely chopped. Dice the avocado and add to the processor bowl. Add the lime juice, salt and pepper; process until almost smooth.

5. Carefully remove blade from processor bowl and transfer avocado mixture to a bowl. Add chicken and bacon; mix well. Slice tomatoes in half.

6. Remove pan from oven. Using a scant scoop, top each tortilla chip with chicken mixture. Gently press tomato halves on top of the chicken mixture. Serve immediately.