10 oz. ground pork sausage

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6 oz. raw chorizo

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2 1/2 oz. Anaheim chili pepper, finely diced

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1 Tbsp. vegetable oil

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3 1 oz. slices pepper jack cheese, each cut into 4 pieces

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6 small green leaf lettuce leaves (or 3 large, cut in half)

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6 slider buns

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1 Tbsp. butter

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As needed Cajun Guacamole, recipe follows

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2 Fresh California Avocados, peeled and pitted

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1 Tbsp. lime juice

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2 Tbsp. red pepper, diced

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2 Tbsp. Green onion, sliced

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2 Tbsp. Anaheim chili pepers, diced

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1 small garlic clove, minced

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As needed Pinch of chopped thyme

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As needed Pinch of cayenne pepper

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As needed Salt and pepper to taste

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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.