12 California Avocados halved

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As needed Fresh lime or lemon juice

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As needed Olive oil

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As needed Salt

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1 1/2 cups manchego cheese, shredded finely

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1 cup Panela cheese grated

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3 Tbsp. Cotija cheese shredded finely

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As needed Freshly ground black pepper

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12 poblano chiles roasted, peeled, cut into thin strips

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12 Home-made flour tortillas, about 10 inches in diameter

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As needed Unsalted butter

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As needed Salsa fresca

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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.