YIELD: 100 servings
|10 lbs.||fully ripened Mexican avocados|
|1 cup||lime or lemon juice|
|¼ cup||ground cumin|
|8 lbs.||cooked diced chicken|
|100||flour tortillas (7-8” each)|
|1½ lbs.||shredded pepper-jack cheese|
|Commercial salsa as needed|
|Sour cream as needed|
Pit, peel and cut avocados into 1” cubes (yielding about 7½ pounds).
In a bowl combine lime or lemon juice, water, salt and cumin. Add chicken and avocado; toss gently.
On baking sheets, lay tortillas in single layer. Spoon chicken and avocado mixture on 1 side of each tortilla, dividing evenly; top with cheese. Fold tortillas in half to cover filling; press down gently.
Bake at 450°F until tortillas are crisp and golden around the edges, about 8 minutes. Serve with salsa and sour cream as desired.
Recipe and photo by Avocados From Mexico