Yield: 100 servings 1 cup lime or lemon juice ¼ cup ground cumin 2 tsp. salt 8 lb. cooked diced chicken 20 (about 10 lb.) fully ripened Mexican avocados, pitted, peeled and cut into 1” cubes 100 flour tortillas (7” to 8” each) 1 lb., 8 oz. shredded Pepper Jack cheese Preheat oven to 450°F. Pit, peel and cut avocado in 1” cubes (makes about 7.5 lb.). In a bowl, combine lime juice, ½ cup water, salt and cumin. Add chicken and avocado; toss ...

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