No-Fear Nachos

Preheat your oven to 375°F (190°C) and line a large baking sheet with foil or parchment paper for easy cleanup.

Spread the tortilla chips in a single, even layer across the prepared baking sheet, making sure to minimize gaps.

Spoon tomato sauce evenly over the chips, then sprinkle a generous layer of shredded cheddar cheese to cover the chips thoroughly.

Scatter diced green bell pepper and sliced green onion evenly over the cheese-topped chips.

Bake the nachos in the preheated oven until the cheese is fully melted and beginning to bubble, about 10 to 12 minutes.

While the nachos bake, halve and pit the California avocado, then scoop out the flesh and mash it with lemon juice and a dash of pepper sauce until smooth.

Remove the nachos from the oven and dollop the avocado mixture and sour cream over the top in spoonfuls.

Finish with an additional drizzle of pepper sauce to taste, and serve immediately while the cheese is still warm and melted.