Villa Sampler Recipe
Can't make up your mind between chicken quesadillas, beef taquitos and beef nachos? Enjoy them all... with guacamole, pico de gallo, jalapeños and cheese.
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Ingredients
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Chicken Quesadillas
Beef Taquitos
Beef Nachos
Pico de Gallo
Method
Chicken Quesadillas
- 1
Cook the Chicken
In a skillet, heat 1 tablespoon of olive oil over medium heat. Season the chicken breast with salt, pepper, and cumin. Cook the chicken for 6-7 minutes on each side or until fully cooked. Remove from heat and shred the chicken.
- 2
Assemble Quesadillas
On half of each flour tortilla, sprinkle shredded cheese and add a portion of shredded chicken. Fold the tortilla over to create a half-moon shape.
- 3
Beef Taquitos
- 4
Cook the Beef
In a skillet, cook ground beef over medium heat until browned. Drain excess fat. Stir in taco seasoning and cook for an additional 2 minutes.
- 5
Assemble Taquitos
Place a spoonful of beef mixture and some cheese on each corn tortilla. Roll tightly and secure with a toothpick if necessary.
- 6
Fry Taquitos
In a deep pan, heat vegetable oil over medium heat. Fry the taquitos in batches for 3-4 minutes until golden brown and crispy. Drain on paper towels.
Beef Nachos
- 7
Prepare Beef
In a skillet, cook ground beef over medium heat until browned. Drain excess fat and set aside.
- 8
Assemble Nachos
On a large baking tray, spread out the tortilla chips. Top with cooked ground beef and sprinkle shredded cheese generously over the top. Add jalapeños.
- 9
Bake Nachos
Preheat oven to 350°F (175°C). Bake nachos for 10-15 minutes until cheese is melted. Serve hot with sour cream and guacamole on the side.
Pico de Gallo
- 10
Combine Ingredients
In a medium bowl, combine diced tomatoes, chopped onion, and cilantro.
- 11
Season
Add lime juice and salt to the mixture. Stir well to combine and let sit for at least 10 minutes to allow flavors to meld.