Special Platter #1 Recipe

Prepare beef filling

Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the chopped onion and sauté 3–4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant. Add ground beef and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Drain excess fat if necessary.

Stir in drained diced tomatoes with green chilies, chili powder, cumin, smoked paprika, salt, and black pepper. Reduce heat to medium-low and simmer 3–4 minutes to meld flavors.

Blend in refried beans (if using) and 1 cup shredded cheese; stir until cheese melts and mixture becomes slightly thick and cohesive. Remove from heat and let cool 5–10 minutes so it is easier to handle.

Assemble chimichangas

Lay one 10–12 inch flour tortilla on a clean surface. Spoon about 3/4 cup of beef filling into the center, leaving a 1–2 inch border. Fold the sides over the filling, then roll tightly from one open end to the other to form a sealed burrito-style roll. Repeat with remaining tortillas and filling to make 4 chimichangas. Seal edge with a little water if needed.

Fry chimichangas

Pour 2 cups vegetable oil into a large heavy skillet or Dutch oven to achieve 1–1.5 inches depth. Heat oil to 350°F (175°C) over medium-high heat. Test oil by dropping a small piece of tortilla; it should sizzle immediately. Working in batches if necessary, carefully place chimichangas seam-side down into hot oil. Fry 2–3 minutes per side until golden brown and crisp, turning gently with tongs so all sides are evenly browned (total 6–8 minutes). Use a thermometer to keep oil around 350°F.

Transfer fried chimichangas to a paper towel–lined plate to drain. Keep warm in a 200°F (95°C) oven on a wire rack while finishing other items if desired.

Griddle and cook

Heat a large skillet or griddle over medium heat. Lightly butter or brush one side of a flour tortilla. Place tortilla buttered-side down in the skillet. Sprinkle about 1/2 cup (packed) shredded cheese evenly over half the tortilla and optional chopped cilantro on top of the cheese. Fold the empty half of the tortilla over the cheese to form a half-moon or use a second tortilla on top for full round quesadilla.

Cook 2–3 minutes until the bottom is golden and the cheese begins to melt. Carefully flip (or if folded, press and flip with a spatula) and cook another 1–2 minutes until the second side is golden and cheese is fully melted. Repeat to make four quesadillas total. Keep warm in the 200°F oven with chimichangas if plating together.

Cut each quesadilla into 3–4 wedges and serve with pico de gallo or salsa.

Prepare tortillas

Preheat oven to 350°F (175°C). Pour 2 tablespoons vegetable oil into a small skillet and warm over medium heat. Briefly dip each corn tortilla in the hot oil for 5–8 seconds per side to soften (do not brown). Drain on paper towels. This step prevents splitting when rolling.

Assemble enchiladas

Spread about 1/2 cup of enchilada sauce in the bottom of an 8x8 inch baking dish. Place a softened tortilla on a work surface, spoon about 1/4 cup shredded cheese across the center, and roll tightly. Place seam-side down in the baking dish. Repeat to make 4 enchiladas per batch (use remaining tortillas or overlap as needed).

When all enchiladas are arranged, pour remaining enchilada sauce evenly over the rolls, ensuring they are well coated. Sprinkle the remaining shredded cheese on top and scatter chopped onion if using.

Bake in preheated oven 15–18 minutes until sauce is bubbly and cheese is melted. If you like a lightly browned top, switch to broil for 1–2 minutes—watch carefully to avoid burning.

Remove from oven and let rest 3–4 minutes before serving. Garnish with cilantro and a dollop of sour cream or crema.

On a large platter, arrange 4 fried beef chimichangas, 4 cheese quesadilla wedges (one wedge from each), and 4 cheese enchiladas. Tuck a handful of shredded lettuce alongside for color and crunch.

Add small bowls or dollops of pico de gallo/salsa, sour cream, and sliced jalapeños on the platter. Place lime wedges around platter for squeezing over chimichangas or quesadillas.

Serve immediately while chimichangas are hot and quesadillas/enchiladas are warm.