Cilantros Sampler Recipe

Prepare jalapeños

Preheat oven to 400°F (200°C) if baking. Wash jalapeños, slice each lengthwise and remove seeds and membranes using a small spoon or paring knife. Keep halves intact.

Make filling

In a bowl, combine softened cream cheese, shredded cheddar, sliced green onions, crumbled bacon, lime juice, salt and black pepper. Mix until smooth and evenly combined.

Fill each jalapeño half with about 1 to 1 1/2 tablespoons of the cheese mixture, pressing to compact slightly.

For baking: place on a parchment-lined sheet, brush lightly with vegetable oil, and bake 12–15 minutes until cheese is bubbling and jalapeños are tender. For frying: heat 2 tablespoons oil in a skillet over medium-high heat and sear poppers cut-side down 2–3 minutes, flipping to brown second side and cook until filling is set (about 4–5 minutes total). Drain on paper towels if fried.

Assemble

Warm the 2 large flour tortillas briefly (15–20 seconds each in microwave or a hot dry skillet) so they are pliable. Spread about 1/4 cup refried beans in the center of each tortilla (optional). Divide the shredded Monterey Jack between the tortillas and sprinkle chopped cilantro and a pinch of salt over the cheese.

Fold into chimichanga

Fold the sides of the tortilla in, then roll from one end to the other tightly to form a sealed burrito-like package. Secure with a toothpick if needed.

Fry until golden

In a skillet heat about 1/4 cup oil over medium-high. Once hot (small bubble test), place chimichangas seam side down and fry 2–3 minutes per side until golden brown and crisp. Reduce heat as needed to avoid burning and turn carefully to brown all sides. Alternatively bake at 425°F (220°C) for 12–15 minutes, flipping halfway, brushing lightly with oil.

Drain on paper towels. Let rest 2 minutes, then remove toothpicks and slice each chimichanga in half if desired.

Prepare filling

In a bowl, combine shredded cooked chicken, shredded cheese, ground cumin, garlic powder, onion powder and salt. Mix so the spices coat the chicken evenly.

Warm tortillas

Warm each corn tortilla for 20–30 seconds in the microwave wrapped in a damp paper towel or on a hot skillet just until pliable to prevent cracking when rolled.

Place about 2 tablespoons of the chicken mixture across one end of each tortilla and roll tightly. Secure seam down on a baking sheet or plate.

To fry: heat 1/4–1/2 cup oil in a skillet to medium-high. Fry taquitos seam-side down first for 1–2 minutes until crisp, then turn to brown all sides (about 3–4 minutes total). To oven-bake: place seam-side down on a greased baking sheet, lightly brush or spray with oil, and bake at 425°F (220°C) for 12–15 minutes until crisp and golden.

Drain on paper towels and keep warm. Serve with lime wedges.

Cook quesadilla

Heat a nonstick skillet over medium heat and add 1 tsp butter or oil. Place the flour tortilla in the skillet, sprinkle the shredded cheese evenly over half the tortilla, fold the other half over, and cook 1.5–2 minutes per side until cheese is melted and tortilla is golden brown and crisp.

Transfer to a cutting board and slice into 4 wedges. Keep warm with the chimichanga and taquitos.

Prepare avocados

In a medium bowl, roughly mash the peeled and pitted avocados with a fork until slightly chunky (leave some texture).

Fold in halved cherry tomatoes, diced red onion, chopped cilantro, lime juice, minced jalapeño (if using), salt and pepper. Taste and adjust salt and lime to preference. Keep chilled until serving.

In a small bowl, combine sour cream, lime zest, lime juice, salt and chopped cilantro. Stir until smooth and refrigerate until ready to serve.

Arrange 3 stuffed jalapeño halves, 1 cheese chimichanga half (or 1 whole for sharing), 2–3 chicken taquitos and 2 quesadilla wedges on each plate. Spoon a generous portion (about 1/2 cup) of guacamole salad on the side and a small ramekin (about 3 tbsp) of sour cream dip.

Garnish plates with fresh cilantro sprigs and lime wedges. Serve immediately while chimichanga, taquitos and poppers are hot and crispy.