Mixed Snack-platte Recipe

Make chili-cheese popper filling

In a bowl, mix the cream cheese (softened) with cooked seasoned ground beef, 1/2 cup shredded cheddar, 2 tablespoons chopped green onion, salt (1/4 tsp) and pepper (1/8 tsp) until smooth and combined.

Prepare poppers

Halve and seed the jalapeños. Spoon or pipe ~1 tablespoon of the chili-cheese filling into each jalapeño half. Set up a dredging station: flour in one bowl, beaten eggs with 2 tbsp milk in second bowl, and panko breadcrumbs in third bowl. Dredge each filled jalapeño in flour, shake off excess, dip in egg wash, then coat with panko. Place on a sheet tray.

Fry poppers

Heat 1 cup vegetable oil in a deep skillet to 350°F (175°C). Fry poppers in batches 2–3 minutes per side until golden and cheese is hot. Drain on paper towels and keep warm in a 200°F (95°C) oven while finishing other components.

Assemble nachos

Preheat oven to 375°F (190°C). Arrange tortilla chips in a single layer on an oven-proof baking sheet or platter. Scatter the remaining shredded cheddar and monterey jack evenly over chips. Spoon the canned diced tomatoes with chiles and pickled jalapeños across the top. Bake 6–8 minutes until cheese melts and bubbling. Remove from oven and top with sliced green onions, chopped cilantro and dollops of sour cream. Arrange 6–8 chili cheese poppers on the nacho platter as a feature.

Prep and dry wings

Pat wings very dry with paper towels. In a large bowl, toss wings with baking powder, 1 tsp salt and 1/2 tsp pepper until evenly coated. Let sit on a rack for 15 minutes while you preheat oven to 425°F (220°C) or heat oil if frying.

Crisp wings

Oven method: Arrange wings on a wire rack set over a rimmed baking sheet lined with foil and brush or spray lightly with 2 tbsp vegetable oil. Bake 35–45 minutes, turning once, until skin is crisp and internal temp is 165°F (74°C). Frying method: Heat oil to 350°F (175°C) and fry wings in batches 8–10 minutes until crisp and cooked through; drain on paper towels.

Make buffalo sauce

While wings cook, melt butter in a small saucepan over low heat. Whisk in hot sauce, honey and garlic powder until smooth and slightly thickened, then remove from heat.

Toss wings in sauce

Transfer hot wings to a large bowl, pour buffalo sauce over them and toss to coat evenly. Keep warm until serving.

Marinate chicken

Cut chicken breasts into 3–4 inch strips. In a bowl, combine buttermilk and 1 tbsp hot sauce (if using). Submerge the chicken strips and refrigerate 20–30 minutes (or up to 2 hours).

Prepare coating

In a shallow dish, whisk together 1 cup flour, 1/4 cup cornstarch, paprika, garlic powder, onion powder, 1 tsp salt and 1/2 tsp pepper. Remove chicken from buttermilk letting excess drip off. Dredge each strip thoroughly in the flour mixture, pressing to adhere.

Fry strips

Heat 2 cups vegetable oil in a skillet or deep fryer to 350°F (175°C). Fry chicken strips in batches 3–4 minutes per side until golden brown and internal temp reaches 165°F (74°C). Drain on a wire rack or paper towels. Keep warm in a low oven if needed.

Prepare onion rings

Separate the onion into rings and gently separate into single rings. Pat dry with paper towels. In a bowl, whisk together 3/4 cup flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt and 1/2 tsp pepper. Gradually whisk in 1/2 cup cold sparkling water or beer until a thick batter forms (add a splash more if too thick).

Fry onion rings

Heat 2 cups vegetable oil in a heavy skillet to 350°F (175°C). Working in batches, dip rings into batter letting excess drip off, then carefully lower into hot oil. Fry 2–3 minutes until golden and crisp. Remove with a slotted spoon and drain on paper towels. Lightly season with salt while hot.

On a large platter or wooden board, arrange the components in sections: place the nacho tray or layer of chips with melted cheese and poppers at one end, a pile of buffalo wings at another, a stack of chicken strips nearby and a mound of onion rings. Provide bowls of ranch and blue cheese dressing for dipping and lime wedges on the side.

Serve immediately while hot. Provide napkins and small plates so guests can sample each item. Store any leftovers separately in airtight containers in the refrigerator for up to 2 days (wings and fried items re-crisp in a 400°F/200°C oven for 6–8 minutes).