YIELD: 100 servings 10 lbs. fully ripened Mexican avocados 1 cup lime or lemon juice ½ cup water 2 tsps. salt ¼ cup ground cumin 8 lbs. cooked diced chicken 100 flour tortillas (7-8” each) 1½ lbs. shredded pepper-jack cheese Commercial salsa as needed Sour cream as needed Pit, peel and cut avocados into 1” cubes (yielding about 7½ pounds). In a bowl combine lime or lemon juice, water, salt and cumin. Add chicken and avocado; toss gently. On baking sheets, lay tortillas in single ...
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