In a mixing bowl, comnine 12 ounces of simple syrup, 16 ounces of half & half and 2 teaspoons of Cholula Chili Lime.
Peel avocado, remove pit and blend together with Cholula Chili Lime cream until smooth. Freeze until solid.
Fry tortilla and dust with cinnamon sugar.
Reduce remaining simple syrup with 1 teaspoon of Cholula Chili Lime.
Pour over jalapeño and strawberry and let it macerate for 1 hour before serving.
Recipe by Russ Barker, Sysco Riverside