Preheat oven to 350.
Take four large flour tortillas (10 inch) and fold in half, then make a cone, overlapping. Fold up the bottom and place each one in a muffin tin (sprayed with oil). Spray the cones with oil, as well. Bake about 15 minutes until crispy and golden.
Dice 1 lb chicken breasts. In a bowl, mix 3 T flour with 1/2 tsp each of cumin and chili powder, and 1/2 tsp salt. Toss the diced chicken to coat. Heat 2 T olive oil in a nonstick skillet and cook the chicken til lightly browned, stirring occasionally, about 3-4 minutes.
Add half cup each of diced onion, red bell pepper, celery and carrots, and stir fry about 2 more minutes, until veggies start to soften.
Add 1 cup chicken broth, 1 can fire roasted tomatoes, and simmer until the mixture thickens. Stir in cilantro and S&P to taste.
Spoon the mixture into the cones, top with Monterrey Jack cheese and serve with avocado.
Tip: Drain off most of the juice from the mixture, as it will make the bottom of the cone a bit soggy if you pour in the juice.
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