• Chipotle Mayo: In a blender, add all of the ingredients for the chipotle mayonnaise. Add 2 chipotles to start and if desired you may add one more. Season to taste and store in squeezy bottles.
• 
  For the Chicken Mixture: Add the pulled chicken, and both diced onions to a bowl. Add enough chipotle mayo to make the mixture moist and look like a chicken salad type consistency. Reserve.

For the Pico De Gallo:

• How to cut the tomatoes properly for pico de gallo-
• Cut the tomatoes in half and then into quarters. Cut out any squishy seeds and discard. Cut each quarter of the tomato into long strips. Gather all of the strips together and cut perfect squares of tomato. Add to a large mixing bowl.
• Chop the red onion finely and add it to the bowl of tomatoes. For the jalapeno, dice 1 1/2 jalapenos, reserving the remaining half for the guacamole. Dice well removing seeds if desired, add to the bowl. Add the minced or press garlic to the bowl. Chop the cilantro as finally as you like and add it to the bowl.
• Juice the limes and pour that over the vegetables. Add the oil and salt and stir well. Season to taste and place in a refrigerator to marinate.

For the Guacamole:

• Open both avocados, removing the seed, and scoop out the insides onto a plate. Add the garlic, lime juice, and a sprinkle of kosher salt on top, mash well with a fork, leaving some little chunks of avocado. Add in the last half of the jalapeno, diced finely, diced white onion, and chopped cilantro and fold into the avocado puree. Season to taste.
• For our chips, we fried 9 corn tortillas (which we each cut into 4's) in my DeLonghi Fryer for a total of 36 chips. Salt well while still hot.

To Plate:

• Place the chips down on a plate and top with the smoked chipotle chicken mixture. Top with a generous spoonful of guacamole, sprinkle with fresh pico de gallo, and garnish with jalapeno or additional sauce. Enjoy!