2 ripe avocados, peeled, pitted & mashed
8 oz. shredded Jack cheese
3 tbsp. lemon juice
2 tbsp. grated onion
1 tbsp. mayonnaise
2 tsp. mustard
1/2 tsp. salt
1/2 tsp. liquid hot sauce
1 (9 oz.) pkg. tortilla chips
1/2 c. sour cream
1 (7 oz.) can green chili salsa

In a bowl stir together the avocado, lemon juice, grated onion, mayonnaise, mustard, salt and hot pepper seasoning to make guacamole; set aside. arrange chips evenly over a flat baking pan; sprinkle cheese over chips and dribble evenly with the chili salsa. Broil just until cheese melts. Pull chips apart with forks and place on large serving platter. Top each with dollops of guacamole and sour cream. Serves 6.