1-1/2 cups KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
1 cup pico de gallo
Heat greased grill to medium heat.
Combine dry seasonings; sprinkle evenly onto both sides of steak. Grill 5 to 7 min. on each side or until steak is cooked to medium doneness. Transfer steak to cutting board. Let stand 5 min. before cutting across the grain into thin slices. Meanwhile, heat oven to 400°F.
Blend cream cheese spread, lime juice, avocado and cilantro in blender until smooth. Pour into resealable plastic bag.
Spread tortilla chips onto rimmed baking sheet; top with meat and shredded cheese. Bake 5 min. or until cheese is melted.
Cut small piece off one bottom corner of bag; use to drizzle cream cheese sauce over nachos. Top with pico de gallo.