8 (6-inch) fresh corn tortillas, quartered

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As needed Oil, for frying

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As needed Kosher salt, to taste

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1/2 cup diced Spanish chorizo

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1 cup prepared mole sauce

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1/4 cup water

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1 cup rotisserie chicken, skinned and shredded

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2 Eggs, beaten

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2 ripe, Fresh California Avocados, peeled, seeded and diced

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1/4 cup Cotija cheese or shredded Monterey Jack/cheddar blend

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1 bunch scallions, thinly sliced

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1 Tbsp. white roasted sesame seeds

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1 bunch cilantro, roughly chopped

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1 cup pico de gallo salsa, whatever is prettiest

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.