Nayarit Recipe
For Those Who Aren't Quite Sure. Here's an Appetizer for You. Taquitos, Quesadillas, Flautas, Nachos, Bean Dip, Guacamole, and Sour Cream.
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Ingredients
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Taquitos (3 items)
Quesadillas (2 small)
Flautas (3 items)
Nachos
Bean Dip
Guacamole
Sour Cream & Garnishes
Method
Taquitos (3 items)
- 1
Prepare filling
In a bowl combine shredded rotisserie chicken, 1/2 cup shredded cheese, ground cumin, garlic powder, 1/2 tsp salt and 1/4 tsp black pepper. Mix until evenly coated.
- 2
- 3
Roll taquitos
Place about 2 tablespoons of the chicken filling across the lower third of each tortilla. Roll tightly and secure with a toothpick if needed. Repeat to create 9 small taquitos (3 per person portion).
- 4
Fry until crisp
Heat about 1 cup vegetable oil in a heavy skillet to 350°F (medium-high). Fry taquitos seam-side down in batches, turning occasionally, until golden and crisp, about 2–3 minutes per side. Drain on paper towels and remove toothpicks.
Quesadillas (2 small)
- 5
Assemble
Heat a nonstick skillet over medium. Butter one side of each flour tortilla. Sprinkle 1/2 cup shredded cheese evenly over the unbuttered side of one tortilla, top with diced poblano, then place the other tortilla buttered-side-up to form a sandwich.
- 6
Cook
Place assembled quesadilla in the skillet. Cook 2–3 minutes per side until golden and cheese is melted. Press gently with a spatula for even browning. Transfer to a cutting board and slice each into 4 wedges.
Flautas (3 items)
- 7
Prepare beef filling
In a small bowl toss shredded cooked beef with 2 tsp olive oil, 1/2 tsp chopped chipotle in adobo, and 1/4 tsp salt until evenly combined.
- 8
Roll flautas
Warm 6-inch flour tortillas to make pliable. Place ~2 tablespoons of beef on each tortilla and roll tightly. Place seam-side down on a tray.
- 9
Pan-fry until crisp
Heat 2 tbsp oil in a skillet over medium-high. Fry flautas seam-side down first, turning to brown all sides, about 2–3 minutes total per flauta. Drain on paper towels.
Nachos
- 10
Assemble nachos
Preheat oven to 375°F (190°C). On an oven-safe platter spread 3 cups tortilla chips in an even layer. Dollop 3/4 cup refried beans in spoonfuls across chips. Drizzle or spoon 3/4 cup nacho cheese sauce evenly over chips and beans. Scatter diced tomatoes and pickled jalapeños on top.
- 11
Melt and serve
Bake in the oven 7–10 minutes until cheese is bubbling. Remove and serve immediately alongside other items.
Bean Dip
- 12
Make bean dip
In a food processor or with a fork, combine 1 cup black beans, 1/2 cup softened cream cheese, 1/4 cup salsa, 1 tsp lime juice, 1/4 tsp ground cumin and 1/4 tsp salt. Pulse or mash until smooth but still slightly chunky. Transfer to a small bowl and refrigerate until serving.
- 13
Optional warm variation
For a warm dip, transfer to an oven-safe dish and bake at 350°F (175°C) for 10–12 minutes until bubbly, then top with extra salsa or cheese if desired.
Guacamole
- 14
- 15
Sour Cream & Garnishes
- 16
Plate sour cream and garnishes
Place 1/2 cup sour cream in a small serving bowl. Sprinkle with 1 tbsp chopped cilantro and arrange lime wedges on the plate. Use these garnishes across taquitos, flautas, quesadillas and nachos as desired.
- 17
Serve everything together
Arrange taquitos, quesadilla wedges, flautas and nachos on a large platter. Place bowls of bean dip, guacamole and sour cream on the platter or alongside. Provide extra chips and lime wedges. Serve immediately while hot and crisp.