Monterey Jack Tuiles with Pico de Gallo

For the tacos:

1. Turn a mini muffin tin to use the bottom to form the tuiles into "tacos."
2. Into a nonstick skillet, spoon two 2-inch flat rounds of shredded cheese, about 2 tablespoons each. Bring to medium heat. Allow the cheese to melt and bubble.
3. In 2 to 3 minutes as it starts to form a golden brown crust, using a thin spatula loosen the edges and remove from the pan. Quickly fold up like a taco, resting between the cups of the mini muffin tin. Let the cheese cool completely before removing them from the muffin tin.
4. To assemble the "tacos," fill each with a slice of avocado and a spoonful of pico de gallo; serve right away. 

Tips + Tricks:

• If the cheese becomes too brown (although equally delicious), it will be too crispy to fold into the taco shape. Be sure to remove the rounds of cheese just as they become golden brown. Take care to adjust the heat if the cheese is cooking too quickly.
• You may also fold the tuiles over the handle of a wooden spoon to achieve the taco shape.
• Consider filling these with roasted vegetables, crumbled taco meat, or even fresh fruit!

For the pico de gallo:

1. Combine the tomatoes, onion, jalapeno, cilantro and lime juice in a bowl.
2. Season with salt and pepper to taste.
3. Store in the refrigerator in an airtight container until you are ready to serve.

Tips + Tricks:

• This is a very basic pico de gallo and should be made with the freshest ingredients you can find. Tailor it to your taste by adding fresh minced garlic, toasted cumin, hot sauce and more jalapeño if you are looking for more flavor.