Sampler Platter Recipe

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil for easier cleanup.

Heat 1 tablespoon vegetable oil in a medium skillet over medium-high heat. Add the chopped onion and cook until softened, about 3 minutes.

Add the ground beef to the skillet. Break it up with a spoon and cook until browned, about 6–8 minutes.

Stir in chili powder, 1/2 teaspoon salt (from the 0.75 tsp total), ground cumin and black pepper. Cook 1 minute to bloom the spices.

Add the drained black beans and diced tomato. Stir to combine and warm through, 1–2 minutes. Taste and adjust seasoning if needed.

Spread tortilla chips in an even layer on the prepared baking sheet. Spoon the beef-and-bean mixture evenly over the chips, then scatter shredded cheddar blend and sliced pickled jalapeños on top.

Bake in the preheated oven until cheese is fully melted and bubbling, 6–8 minutes. Remove and sprinkle with chopped cilantro if using.

If you don't have pre-cooked chicken, poach two small boneless skinless chicken breasts in simmering water with a pinch of salt for 12–15 minutes, then shred when cool enough to handle.

In a medium bowl, combine shredded chicken, softened cream cheese, salsa verde, shredded Monterey Jack, ground cumin, garlic powder and 1/4 teaspoon salt (from the 0.5 tsp total). Mix until well combined and spreadable.

Warm corn tortillas briefly to make them pliable: wrap in a damp towel and microwave 30–45 seconds or heat each in a dry skillet 10–15 seconds per side.

Place about 2–3 tablespoons of the chicken mixture near one edge of each tortilla and roll tightly to form taquitos. Secure seam down on a sheet pan.

To bake (healthier): Preheat oven to 425°F (if not already hot). Lightly brush or spray each taquito with vegetable oil and place seam-side down on a baking sheet. Bake 12–14 minutes until crisp and golden, turning once halfway.

To fry (crispier): Heat 1/2 cup vegetable oil in a skillet to 350°F (175°C). Fry taquitos seam-side down for 1–2 minutes per side until golden, then drain on paper towels and sprinkle with a pinch of salt.

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add sliced onion and bell pepper with a pinch of salt and sauté until softened and slightly charred, about 5–6 minutes. Transfer to a plate.

Season the thinly sliced steak with fajita seasoning, lime juice, 1/4 teaspoon salt (from the 0.5 tsp total) and black pepper. In the same skillet, add steak in a single layer and sear 1–2 minutes per side until just cooked through. Remove and slice into bite-sized strips if needed.

Wipe skillet clean or use a second nonstick pan. Heat over medium. Place one flour tortilla in the pan, sprinkle half the shredded Mexican blend evenly over the tortilla, then layer with cooked steak and sautéed peppers and onions. Top with remaining cheese and the second tortilla (or fold the tortilla over if using one large).

Cook 2–3 minutes per side, pressing lightly with a spatula, until tortilla is golden-brown and cheese is melted. Transfer to a cutting board and slice into 4 wedges.

Halve the avocados, remove pits and scoop flesh into a bowl. Mash with a fork to your desired texture (slightly chunky is recommended).

Stir in lime juice, finely chopped red onion, diced tomato, chopped cilantro, minced jalapeño if using, salt and black pepper. Taste and adjust lime or salt as needed. Keep covered with plastic wrap pressed to the surface to prevent browning until serving.

In a small bowl, stir together the sour cream, lime zest and 1/8 teaspoon salt until smooth. Chill until ready to serve.

Combine diced tomatoes, finely diced red onion, minced jalapeño, chopped cilantro and lime juice in a bowl. Season with 1/2 teaspoon salt and stir to combine. Let sit 10 minutes at room temperature for flavors to meld.

Arrange the baked nachos, taquitos and sliced quesadilla wedges on a large platter or individual plates.

Place the guacamole, sour cream and pico de gallo in small bowls and set alongside the platter for dipping. Garnish nachos or quesadilla with extra cilantro and serve immediately.