Nachos with Shrimp Salsa

Ingredients

3-6 drops Jalapeño Flavor
¾ tsp. Roasted Southwestern Vegetable Base
3-6 drops Cilantro Flavor
4 each - 8 inch corn tortillas
1 cup small-diced tomatoes
½ cup small diced Spanish onion
1 avocado, peeled, seeded and small diced
1 green pepper, seeded and small diced
¾ tsp. Garlic in Oil
1 lb. cooked, diced shrimp
1 jalapeño, seeded and small diced

Instructions

(yields 48 pieces)

Cut each tortilla into 12 triangles. Drop into fryer until the chips stop bubbling and float to the surface. Remove, and drain on paper towels. Sprinkle immediately with No Added MSG Roasted Southwestern Vegetable Base. Mix the remaining ingredients, cover, and chill for 30 minutes. Arrange the chips on a platter and top with a teaspoon of the salsa.