First cut the tortillas into small triangles. Place them briefly in a pan filled with hot oil. Take them out and place the nachos on a piece of kitchen roll so that the excess oil is absorbed by the cloth.
Place the nachos on a baking tray and sprinkle the cheese over them. Briefly put the baking tray with the nachos in the oven until the cheese has melted.
For the avocado dip, you first have to remove the avocado from the shell and the core, removing the pulp from the shell. Now sprinkle the avocado with the lemon juice so that it does not turn brown, and for the taste.
Then puree the avocado with the yoghurt and the pressed garlic and season with salt and pepper. Now you can arrange the dip and the pepperoni in a bowl.