El Rodeo Sampler Recipe
Three chicken wings, two taquitos mexicanos, three jalapeño poppers, cheese quesadilla, small cheese dip, small sour cream and small guacamole.
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Ingredients
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Chicken Wings
Taquitos Mexicanos
Jalapeño Poppers
Cheese Quesadilla
Dips
Method
Chicken Wings
- 1
Prepare and Cook Chicken Wings
Preheat your oven to 400°F (200°C). In a bowl, toss the chicken wings with salt, black pepper, and buffalo sauce until evenly coated. Place on a baking sheet lined with parchment paper and bake for 40-45 minutes until crispy, turning halfway through.
Taquitos Mexicanos
- 2
Prepare Taquitos
In a small bowl, mix shredded chicken and cheese. Heat a tortilla in a skillet for about 30 seconds until warm. Place about 2 tablespoons of the chicken mixture on one end of the tortilla, roll tightly, and secure with a toothpick. Repeat with the second tortilla. Heat vegetable oil in a pan over medium heat. Fry taquitos until golden brown on all sides, about 2-3 minutes.
Jalapeño Poppers
- 3
Prepare and Cook Jalapeño Poppers
Preheat your oven to 375°F (190°C). Cut jalapeños in half lengthwise and remove seeds. In a mixing bowl, combine cream cheese, shredded cheese, and bacon bits. Fill each jalapeño half with the cheese mixture. Place on a baking sheet and bake for 20-25 minutes until the jalapeños are tender and the cheese is bubbly.
Cheese Quesadilla
- 4
Cook Cheese Quesadilla
Heat butter in a skillet over medium heat. Place a tortilla in the skillet, sprinkle half of the shredded cheese on one half, then fold the tortilla over. Cook for about 2-3 minutes per side until the tortilla is golden brown and the cheese is melted. Remove from the skillet and cut into wedges.
Dips
- 5
Prepare Dips
In small serving bowls, portion out the cream cheese dip, sour cream, and guacamole. Serve alongside the sampler platter.