In a medium bowl combine shredded chicken, red bell pepper, green onion, cilantro, cumin, smoked paprika, salt and black pepper. Toss to combine so spices are evenly distributed.

Assemble quesadillas

Lay 1 tortilla on a work surface. Sprinkle about 3/4 cup combined cheeses over half of the tortilla. Top with about 1/2 cup of the chicken mixture. Fold the tortilla in half to enclose filling. Repeat with remaining tortillas and filling.

Cook quesadillas

Heat a large nonstick skillet over medium heat and add 1/2 tablespoon olive oil or butter. Place one folded quesadilla in the skillet and cook 2–3 minutes per side until golden brown and cheese is melted, pressing lightly with a spatula. Add more oil/butter as needed and cook remaining quesadillas in batches. Transfer cooked quesadillas to a cutting board and let rest 1 minute, then cut into 3 wedges each.

Serve warm with sour cream, salsa and lime wedges. Garnish with extra cilantro if desired.

Loaded Nachos

Cook meat

Preheat oven to 400°F (200°C). In a medium skillet heat 1 teaspoon vegetable oil over medium-high. Add ground beef or turkey, breaking it up with a spoon. Cook until browned and cooked through, 5–7 minutes. Drain excess fat if needed. Stir in taco seasoning and 2–4 tablespoons water, simmer 1–2 minutes until sauce reduces. Taste and add 1/4 tsp salt if needed.

Assemble nachos

On a rimmed baking sheet or ovenproof platter spread half the tortilla chips in an even layer. Scatter half the cooked meat, half the black beans, half the pickled jalapeños, and half the cheeses. Repeat with remaining chips and toppings to create two layers so chips are well covered.

Bake

Bake in the preheated oven 6–8 minutes until cheese is fully melted and bubbling. Keep an eye to avoid burning the edges of the chips.

Finish and serve

Remove from oven and immediately top with diced tomato, green onion, diced avocado or spoonfuls of guacamole, sour cream, cilantro and a squeeze of lime. Serve hot.

Southwest Salad

Prepare vinaigrette

In a small bowl or jar whisk together fresh lime juice, olive oil, honey, ground cumin, salt and black pepper until emulsified. Set aside.

Assemble salad

In a large bowl combine mixed salad greens, grilled corn, black beans, cherry tomatoes, red onion, shredded cheddar and chopped cilantro. Toss gently to combine.

Dress and finish

Drizzle about half of the lime vinaigrette over the salad and toss to coat (reserve remaining dressing for guests to add more). Top with sliced avocado and tortilla strips or crushed chips. Serve immediately alongside the quesadillas and/or nachos.