INGREDIENTS
6 oz
Cheddar, Monterey Jack or Colby cheese, thinly sliced
1 tbsp
chopped pickled jalapenos
1 cup
shredded cooked chicken (about 3 ounces)
12
corn tortillas, preferably white
4 tbsp
unsalted butter
1 lb
vine-ripened tomatoes (about 2 tomatoes)
1/4
small red onion
2
to 3 tablespoons chopped cilantro
Hot sauce such as chipotle or Mexican green chili sauce to taste (1/2 teaspoon)
Kosher salt
1
Hass avocado, halved, seeded, and sliced