Appetizer Sampler Recipe
Appetizer sampler of chicken and steak nachos, chicken and ground beef empanadas, chicken and steak quesadillas, and chicken flauta, served with sour cream, guacamole, pico de gallo, creamy cilantro, pickled jalapeños, chile con queso
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Ingredients
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Nachos
Empanadas
Quesadillas
Flautas
Condiments
Method
Nachos
- 1
Prepare the Nachos
Preheat your oven to 350°F (175°C). On a large baking sheet, spread the tortilla chips evenly. Layer the shredded chicken, shredded steak, and shredded cheese on top of the chips. Add sliced jalapeños as desired.
- 2
Bake the Nachos
Place the baking sheet in the preheated oven and bake for 10-15 minutes, or until the cheese is melted and bubbly. Remove from the oven and serve immediately with sour cream and guacamole.
Empanadas
- 3
Prepare the Filling
In a skillet over medium heat, add olive oil. Once hot, add ground chicken and beef, cooking until browned. Season with cumin, paprika, and salt to taste. Allow the mixture to cool.
- 4
Assemble the Empanadas
Take an empanada dough disc and place a spoonful of the filling in the center. Fold the disc in half and seal the edges by pressing with a fork. Repeat until all filling is used.
- 5
Cook the Empanadas
In a deep skillet, heat vegetable oil over medium heat. Fry the empanadas in batches until golden brown, about 3-4 minutes per side. Drain on paper towels before serving.
Quesadillas
- 6
Prepare the Quesadillas
Heat a skillet over medium heat. Place a flour tortilla in the skillet and layer one half with shredded chicken, shredded steak, and shredded cheese. Fold the tortilla over.
- 7
Cook the Quesadillas
Cook for 3-4 minutes on each side until the tortilla is golden and the cheese is melted. Remove from heat, slice into wedges, and serve.
Flautas
- 8
Prepare the Flautas
Take a corn tortilla and place a spoonful of shredded chicken on one edge. Roll tightly into a log shape and secure with a toothpick. Repeat until all tortillas are filled.
- 9
Fry the Flautas
In a deep skillet, heat vegetable oil over medium-high heat. Fry the flautas in batches until crispy and golden brown, about 3-5 minutes. Drain on paper towels before serving.
Condiments
- 10
Prepare the Condiments
In separate bowls, serve the pico de gallo, creamy cilantro dressing, pickled jalapeños, and chile con queso alongside the appetizer sampler for dipping.