1 1/2 cups shredded sharp Cheddar cheese
2 1/2 cups shredded Mexican-style cheese
1 1/4 cups shredded Monterey Jack cheese
1 cup shredded green salsa
1 avocado, seeded, segmented
1 teaspoon taco seasoning
1/2 teaspoon onion salt
Preheat oven to 350 degrees F (175 degrees C).
Combine sharp Cheddar cheese, Mexican-style cheese, Monterey Jack cheese and green salsa in corn tortillas.
Shred shredded cheese into 1/2 cup sized pieces.
Place Mexican-style cheese pieces into a medium bowl. Fry over medium high heat until golden brown. Drain off grease, and stir in Monterey Jack cheese until melted and smooth.
Spread taco seasoning in a medium skillet. Slide avocado slices into the skillet, and place on a medium serving plate. Sprinkle green salsa over the tops of the two peppers.
Arrange avocado slices over the very thin layer of cheese pieces. Dot with salsa. Spread remaining cheese over the two tomatoes. Sprinkle remaining Mexican-style cheese over the avocado slices. Sprinkle remaining cheese over the avocado slices. Garnish with taco seasoning.
Bake for about 10 minutes in the preheated oven. Pour hot salsa over the top of the taco mixture.
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