Scoop avocado into a medium bowl. Add onion, cilantro, lime juice and salt. Mash well with a potato masher or fork, until no large chunks of avocado remain.Advertisement
Add cucumber, Cotija and tomato. Stir with a fork to break up cheese and combine well. Serve garnished with chopped chile and a sprinkle of extra cheese.
Warning: These tiny guys are kicky! In Mexico, they're called cola de rata (rat's tail) chiles, but in the States, they're usually marketed as an Asian ingredient.
Want to go all out and fry your own chips like at a Mexican restaurant? Start by Lining a baking sheet with paper towels. Cut a stack of corn tortillas into sixths. In a large heavy skillet or pot, heat about 1 inch vegetable oil over medium heat to 365°. Add tortilla wedges to hot oil in small batches. Cook until golden brown, 1 to 2 minutes, turning once. Remove from oil with a slotted spoon; drain on paper towels, then sprinkle lightly with salt.