Sampler Plate 1 Recipe

Cook chorizo

Heat 1 tsp olive oil in a medium skillet over medium heat. Crumble the chorizo into the pan and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer cooked chorizo to a paper towel-lined plate to drain excess fat, leaving about 1 tsp fat in the pan for flavor (discard excess).

Combine dip

In a mixing bowl, beat the softened cream cheese until smooth. Stir in sour cream, 1 cup shredded Monterey Jack, diced onion, garlic, cooked chorizo, chopped cilantro, 1 tbsp lime juice, 1/2 tsp salt and 1/4 tsp black pepper until evenly combined.

Transfer to a small oven-safe dish if you want it warm; otherwise serve at room temperature. To serve warm, bake at 350°F (175°C) for 10–12 minutes until bubbly. Garnish with a sprinkle of extra cilantro.

Prep chicken

Thinly slice the chicken breasts horizontally or pound to an even 1/4-inch thickness. Season both sides with 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp smoked paprika and 1/2 tsp garlic powder.

Cook chicken

Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook the chicken breasts 3–4 minutes per side (depending on thickness) until cooked through and internal temperature reaches 165°F (74°C). Remove to a cutting board and let rest 3 minutes, then shred or finely chop into bite-sized pieces. Toss the warm chicken with 1 tsp lime juice and sliced green onions.

Assemble rolls

Lay a 6-inch tortilla flat. Place about 2–3 tbsp shredded cheddar across the lower third of the tortilla, top with 2–3 tbsp shredded chicken. Roll tightly and repeat to make 6 rolls. If desired, secure with a toothpick.

Warm rolls (optional)

To crisp and melt cheese, place rolls seam-side down in a skillet over medium heat (no oil) and cook 1–2 minutes per side until golden and cheese melts, or bake at 375°F (190°C) for 8–10 minutes.

Halve and pit the avocados, scoop flesh into a bowl and mash to desired texture. Stir in 1 tbsp lime juice, 1/2 tsp salt, 2 tbsp red onion, 1 tbsp chopped cilantro and 1/2 minced jalapeño. Taste and adjust seasoning. Keep covered to prevent browning.

Combine diced tomatoes, 1/4 cup red onion, 2 tbsp cilantro and 1/2 chopped jalapeño in a bowl. Add 1 tbsp lime juice and 1/2 tsp salt, toss gently. Let sit 10 minutes to meld flavors.

In a small bowl, stir 1/2 cup sour cream with 1/2 tsp lime zest and 1/8 tsp salt until smooth. Chill until serving.

Make cheese sauce

In a small saucepan over low heat, melt 1 tsp butter. Add chopped American cheese and 1/2 cup milk, stirring constantly until smooth. Stir in 1/2 chopped jalapeño, 1/4 tsp cumin and 1/4 tsp salt. Keep warm over the lowest heat or transfer to a small slow cooker or fondue pot to serve warm.

Arrange chori dip, chicken rolls, guacamole, pico de gallo, sour cream and cheese dip on a sampler platter. Garnish with cilantro leaves and lime wedges. Serve with tortilla chips or warmed tortillas alongside. Provide small spoons or ramekins for dips and serve immediately while chicken rolls and cheese dip are warm.