Mixed Snack – Platte Propers Recipe

Arrange and bake

Preheat oven to 375°F (190°C). Spread tortilla chips in an even layer on a large ovenproof platter or sheet pan. Scatter the black beans, diced tomato, pickled jalapeños, shredded cheddar and Monterey Jack evenly over the chips.

Bake for 6–8 minutes until cheeses are melted and bubbly. Remove from oven and top with sliced green onions, dollops of sour cream and spoonfuls of guacamole. Keep warm until serving.

Prepare onions and batter

Peel and slice onions into 1/2-inch rings; separate into individual rings. In a bowl whisk together flour, cornstarch, baking powder, salt, black pepper and paprika. Add cold sparkling water and stir just until combined into a slightly lumpy batter; chilling the batter for 10 minutes helps it adhere.

Fry

Heat the vegetable oil in a heavy pot or deep fryer to 350°F (175°C). Working in batches, dip onion rings into the batter allowing excess to drip off, then carefully lower into hot oil. Fry 2–3 minutes per batch until golden and crisp. Remove to a wire rack set over a baking sheet and season immediately with a pinch of salt. Keep warm in a 200°F (95°C) oven if needed.

Prep wings

Pat wings dry with paper towels. In a large bowl toss wings with baking powder, garlic powder, salt and black pepper until evenly coated. This helps dry and crisp the skin.

Bake or fry

Option A — Bake: Arrange wings on a wire rack set over a sheet pan and bake in a 425°F (220°C) oven for 35–45 minutes, flipping once, until skin is crisp and internal temperature reaches 165°F (74°C). Option B — Fry: Heat oil to 350°F (175°C) and fry wings in batches 8–10 minutes until golden and cooked through. Drain on paper towels.

Toss in sauce

While wings cook, melt butter in a small saucepan over low heat. Whisk in hot sauce and honey until combined and warmed through. Place cooked wings in a large bowl, pour sauce over and toss to coat evenly. Transfer to serving platter; garnish with lime wedges and offer blue cheese or ranch for dipping.

Fill peppers

Preheat oven to 400°F (200°C) if baking, or heat 1" oil in a skillet for shallow frying. Mix softened cream cheese with shredded cheddar, cooked ground beef or chili and salt until smooth. Spoon about 1 tablespoon of the mixture into each pepper half and press gently to form an even filling.

Bread and cook

Dredge each filled pepper first in flour, then dip in beaten egg, and finally coat with panko breadcrumbs. For oven method: place on a parchment-lined sheet, spray lightly with oil and bake 12–15 minutes until golden. For frying method: shallow-fry in 325°F (160°C) oil 2–3 minutes per side until crisp and warmed through. Drain on paper towels and keep warm.

Marinate

In a bowl combine buttermilk and hot sauce. Add chicken strips and toss to coat. Let marinate at room temperature for 15 minutes or refrigerate 30 minutes for more flavor.

Batter and fry

Mix flour, cornstarch, paprika, garlic powder, salt and black pepper in a shallow dish. Heat oil in a skillet to 350°F (175°C). Remove chicken from marinade, let excess drip off, and dredge pieces in the flour mixture, pressing to adhere. Fry in batches 3–4 minutes per side until golden brown and cooked through (internal temp 165°F/74°C). Drain on a rack or paper towels.

Arrange the nachos, onion rings, buffalo wings, chili cheese poppers and chicken stripes on a large platter or divided board. Place ranch and blue cheese dressings in small bowls alongside lime wedges and sprinkle chopped cilantro over the nachos and wings for color. Serve immediately while hot and crispy.