California Nachos

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Every Day with Rachael Ray


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7 cups restaurant-style round corn chips (about 4 oz)

1/8 ounce package cotija cheese

3/4 cup homemade chipotle sauce

1 cup pico de gallo

1 avocado, sliced

1 cup black beans

Cilantro, for garnishing

4 garlic cloves, roasted

1/3 vegetable oil

1 tablespoon chipotle in adobo sauce

Lime zest


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