4. Mix rinsed onion and cilantro in a small serving bowl. Put crumbled cheese, diced avocado, jalapenos and limes into small serving bowls. Reheat remaining tomato sauce in a small bowl.

5. Heat a large griddle or nonstick skillet over medium heat until a drop of water sizzles on contact. Add a thin film of oil. Add 1 corn tortilla and warm it briefly. Flip the tortilla and top with 1 or 2 tablespoons cheese. Top with a second tortilla and flip the stack. Pile 2 to 3 tablespoons of the chicken mixture on one half of the tortilla stack. Gently fold tortilla stack in half to cover the filling. When crisp on the golden side, flip to crisp the other side; total cooking time is 2 to 3 minutes. Transfer to the baking sheet in the oven.

6. Repeat to make 12 filled and folded tacos. Serve the hot tacos garnishes with chopped onion mixture and avocado. Pass remaining ingredients and sauce to embellish tacos as desired.

Chile-Spiked Sorbet

Serves 6

1 pint mango sorbet

1 pint pineapple, raspberry or blood orange sorbet

2 small mangoes, peeled, seeded, chopped

1/2 cup candied pecans or crushed nut brittle

Tajin seasoning or chili powder

Fresh lime wedges

1. Portion out small scoops of each sorbet into 6 serving glasses. Sprinkle with diced mango, candied nuts and Tajin seasoning. Squeeze a bit of lime over the top. Serve right away.

(JeanMarie Brownson is a James Beard Award-winning author and the recipient of the IACP Cookbook Award for her latest cookbook, “Dinner at Home.” JeanMarie, a chef and authority on home cooking, Mexican cooking and specialty food, is one of the founding partners of Frontera Foods. She co-authored three cookbooks with chef Rick Bayless, including “Mexico: One Plate at a Time.” JeanMarie has enjoyed developing recipes and writing about food, travel and dining for more than four decades.)

©2024 JeanMarie Brownson. Distributed by Tribune Content Agency, LLC.