Sampler Plate 2 Recipe

Combine shredded cheddar and Monterey Jack in a bowl and mix to a uniform blend.

Heat a nonstick skillet over medium heat and add 1/2 tbs butter, spreading to coat the pan.

Place one tortilla in the skillet, sprinkle half of the cheese mixture evenly over the tortilla, and top with the second tortilla.

Cook 2–3 minutes until the bottom tortilla is golden and cheese begins to melt. Carefully flip with a spatula and add remaining 1/2 tbs butter if needed; cook another 2 minutes until the second side is golden and cheese is fully melted.

Transfer to a cutting board and let rest 1 minute, then cut into 4 wedges for plating.

Pat the wings dry with paper towels. Toss with 1 tbs vegetable oil, salt, pepper, paprika, and garlic powder until evenly coated.

Choose a cooking method: oven-baked, pan-roasted, or shallow-fried. For oven (recommended): preheat oven to 425°F (220°C) and line a baking sheet with foil and a wire rack if available.

Arrange wings skin-side up on the rack or baking sheet, leaving space between pieces. Bake 30–35 minutes, flipping once at 15–18 minutes, until skin is crisp and internal temperature reaches 165°F (74°C). For shallow-fry: heat 1/2 cup oil in a skillet to 350°F (175°C) and fry 4–5 minutes until golden and cooked through; drain on paper towels.

If using sauce, place wings in a bowl and toss with the hot sauce or wing sauce to coat evenly. Keep warm until plating.

Set up a breading station: bowl with flour (seasoned with 1/8 tsp salt), a bowl with beaten egg and milk, and a bowl with breadcrumbs.

Working quickly: dredge each cheese stick in flour, dip into egg mixture, then press into breadcrumbs to fully coat. For extra security, repeat egg and breadcrumb step for a double coating.

Freeze the breaded sticks on a tray for at least 15 minutes (this helps prevent cheese leakage when frying).

Add 1 cup vegetable oil to a heavy skillet to reach about 1/2-inch depth and heat over medium-high until a breadcrumb sizzles on contact (about 350°F / 175°C).

Fry sticks in batches 1–2 minutes per side until golden brown. Do not overcrowd. Remove and drain on paper towels. Keep warm in a 200°F (95°C) oven while finishing other items.

Halve and pit the avocado. Scoop flesh into a bowl and mash with a fork to your desired texture (smooth or slightly chunky).

Stir in lime juice, diced red onion, chopped cilantro, diced tomato (if using), salt, and pepper. Taste and adjust seasoning or lime as needed.

Cover tightly with plastic wrap (pressing wrap onto surface to minimize browning) until ready to serve.

Spoon sour cream into a small ramekin for serving. Optionally stir in a pinch of lime zest or a few drops of hot sauce to flavor.

Combine diced tomato, diced onion, chopped cilantro, minced jalapeño (if using), lime juice, and salt in a small bowl. Stir and let rest 5–10 minutes to marry flavors.

Arrange 4 quesadilla wedges, the 4 prepared chicken wings, and 4 golden cheese sticks on a sampler plate.

Place small portions of guacamole, pico de gallo, and sour cream in separate ramekins on the plate. Add lime wedges and cilantro sprigs for garnish.

Serve immediately while wings and cheese sticks are hot and quesadilla cheese is melty.