2 (12-in. long) sheets aluminum foil

---

24 blue corn tortilla chips

---

1 cup diced, boneless cooked chicken or turkey

---

1 cup shredded reduced-fat Monterey Jack cheese, or other mild white cheese

---

1 jalapeño chile, stemmed and sliced in thin rounds

---

1 small, red tomato, seeded and diced

---

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

---

As needed Chile and lime seasoning, optional to taste

---

*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.