Fiesta Platter Recipe

Assemble and bake

Preheat oven to 400°F (200°C). Spread tortilla chips in an even layer on a large baking sheet or ovenproof platter. Scatter the black beans over the chips, then sprinkle 2 cups of shredded cheese evenly. Top with pickled jalapeños. Bake 6–8 minutes until cheese is melted and bubbly. Remove from oven and garnish with diced tomato, sliced green onion and chopped cilantro. Keep warm until serving.

Heat a large nonstick skillet over medium heat. Lightly butter one side of each small flour tortilla. Place 3 tortillas butter-side-down in the skillet (work in batches if needed). On the unbuttered side, evenly distribute the shredded chicken and 1 cup of cheese across the tortillas (about 2 tablespoons filling each). Top with another tortilla (butter side up). Cook 2–3 minutes per side until golden brown and cheese is melted. Transfer to a cutting board and cut each quesadilla into 4 wedges. Keep warm in a low oven (200°F/95°C) while assembling other components.

Warm the corn tortillas briefly in a dry skillet or microwave to make them pliable. Place about 1 tablespoon of seasoned ground beef and a sprinkle of Monterey Jack down the center of each tortilla, then roll tightly into a small cylinder. Secure with a toothpick if desired. Heat 0.5 cup vegetable oil in a skillet over medium-high heat. Fry taquitos seam-side down for 2–3 minutes per side until crisp and golden. Drain on paper towels and remove toothpicks before serving.

Divide shredded beef among the flour tortillas (about 2 tablespoons each) and roll tightly. Heat 0.5 cup vegetable oil in a wide skillet over medium-high heat. Fry flautas seam-side down first until crisp and golden, turning to brown evenly, about 2–3 minutes per side. Drain on paper towels. For a lighter option, bake at 425°F (220°C) on a lightly oiled sheet for 12–14 minutes, turning once.

Preheat oven to 425°F (220°C). Pat wings dry with paper towels. In a large bowl toss wings with olive oil, chili powder, smoked paprika, garlic powder, salt and black pepper until evenly coated. Arrange wings on a rimmed baking sheet in a single layer. Bake for 35–40 minutes, flipping once halfway through, until skin is crisp and internal temperature reaches 165°F (74°C). For extra crispness, broil 1–2 minutes at the end while watching closely.

For the guacamole: in a bowl mash the ripe avocados with lime juice, diced red onion, chopped cilantro and 0.5 teaspoon salt. Taste and adjust seasoning; stir in hot sauce if desired. Transfer to a serving bowl and cover with plastic wrap pressed to the surface to prevent browning until serving. For the sour cream: transfer 1 cup sour cream to a small bowl; optionally thin with 1–2 teaspoons water or lime juice and whisk for a spoonable dipping consistency.

On a large serving platter or wooden board, arrange portions of nachos, mini-quesadilla wedges, taquito bites, mini-flautas and ixtapa wings in separate clusters so guests can sample each. Place bowls of guacamole and sour cream in the center or at one edge. Garnish platter with extra cilantro sprigs, lime wedges and additional sliced jalapeños if desired. Serve immediately while wings and fried items are hot and nachos are melty.