Chilaquiles de California Avocado

Serves: 4


8 (6-inch) fresh corn tortillas, quartered
As needed Oil, for frying
As needed Kosher salt, to taste
1/2 cup diced Spanish chorizo
1 cup prepared mole sauce
1/4 cup water
1 cup rotisserie chicken, skinned and shredded
2 Eggs, beaten
2 ripe, Fresh California Avocados, peeled, seeded and diced
1/4 cup Cotija cheese or shredded Monterey Jack/cheddar blend
1 bunch scallions, thinly sliced
1 Tbsp. white roasted sesame seeds
1 bunch cilantro, roughly chopped
1 cup pico de gallo salsa, whatever is prettiest

*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