Ingredients

• 10 ounce tortilla chips
• 3 avocados, pitted and scooped
• 2 limes, juiced
• 0.25 cup cilantro, chopped
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper
• 3 tomatoes, diced
• 0.5 white onion, finely diced
• 2 jalapeños, seeded and minced
• 3 tablespoon cilantro (for pico), chopped
• 1 lime (for pico), juiced
• 0.25 teaspoon salt (for pico)
• 1 cup cotija cheese, crumbled
• 2 jalapeños (for garnish), sliced
• 0.25 cup cilantro (garnish)

Steps

1. Cut avocados in half lengthwise, remove the pit, and scoop the flesh into a small bowl.
2. Juice 2 limes and pour the juice over the avocado, then mash with a fork until chunky (not smooth), leaving some pieces intact.
3. Add 1/4 cup chopped cilantro, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper to the guacamole and stir gently to combine.
4. In a second small bowl, combine the diced tomatoes, diced white onion, 2 minced jalapeños, 3 tablespoons cilantro, juice of 1 lime, and 1/4 teaspoon salt to make pico de gallo.
5. Place crumbled cotija cheese in a third small bowl.
6. Arrange tortilla chips in the center of a large serving platter, creating a generous pile or spreading them out slightly.
7. Position the three bowls (guacamole, pico de gallo, and cotija) around the chips for easy access.
8. Garnish the chips with sliced jalapeños and fresh cilantro sprigs.
9. Serve immediately, encouraging guests to top chips with guacamole, pico de gallo, and cheese according to taste.