Package 1 Recipe

Make the pico-style salsa: combine diced tomatoes, chopped onion, chopped cilantro, and finely chopped jalapeño in a medium bowl.

Stir in 2 tablespoons fresh lime juice, 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Let sit 10–15 minutes for flavors to meld.

Serve salsa in a bowl alongside 6 cups of tortilla chips.

Heat a large nonstick skillet over medium heat. Spread 1/2 tablespoon softened butter on one side of a tortilla.

Place the tortilla butter-side-down in the skillet. Sprinkle about 3/4 cup shredded cheese evenly over the tortilla, leaving a small border. Drizzle 1/4 cup warm queso over the cheese and sprinkle a pinch of chopped scallions if using.

Top with a second tortilla (butter side up) and cook until the bottom is golden and cheese begins to melt, about 2–3 minutes. Flip carefully and cook another 1–2 minutes until cheese is fully melted and tortillas are golden.

Repeat to make remaining quesadillas (yields four large quesadillas). Cut each into 4 wedges and keep warm until serving.

If using chicken: pat 1 lb chicken thinly sliced dry. If using shrimp: pat 1 lb peeled deveined shrimp dry and remove tails if desired.

In a bowl combine 2 tablespoons vegetable oil, 1 tablespoon lime juice, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1 teaspoon salt and 1/2 teaspoon black pepper. Toss the chicken or shrimp in the marinade and let rest 10–15 minutes (or up to 1 hour refrigerated).

While protein marinates, slice bell peppers and onion into strips. Warm tortillas and reheat rice and beans so they are ready to serve.

Heat a large cast-iron skillet or heavy pan over high heat until very hot. Add 1 tablespoon oil and swirl to coat.

Add the marinated chicken in a single layer (do not overcrowd). Cook chicken 3–5 minutes, stirring occasionally, until cooked through and nicely charred. Remove chicken to a plate and cover to keep warm. If cooking shrimp, cook 1–2 minutes per side until opaque and firm; do not overcook.

Add remaining 1 tablespoon oil to the skillet. Add sliced peppers and onions and cook 3–5 minutes until softened with some charred edges. Return cooked chicken to the pan and toss to combine, or add cooked shrimp back to warm through for 30 seconds.

Taste and adjust salt. Serve fajita mixture immediately with warm flour tortillas, 2 cups cooked rice, 1 cup beans, and 1 cup guacamole on the side.

Make the dough: in a small saucepan, combine 1 cup water, 2 tablespoons butter, 2 teaspoons granulated sugar and 1/4 teaspoon salt. Bring to a boil over medium heat.

Remove pan from heat and add 1 cup all-purpose flour all at once. Stir vigorously with a wooden spoon until mixture forms a smooth ball and pulls away from the sides of the pan, about 1 minute.

Transfer dough to a bowl to cool for 3–4 minutes, then beat in 1 large egg until fully incorporated and the dough becomes smooth and slightly glossy.

Heat 3–4 inches of vegetable oil in a medium heavy-bottomed pot to 350°F (175°C). If you don't have a thermometer, test with a small piece of dough — it should sizzle and rise steadily.

Fit a pastry bag with a large star tip and fill with the dough. Pipe 4–5 inch strips of dough directly into the hot oil, using scissors to cut, or pipe onto a sheet of parchment and transfer carefully. Fry in batches so oil temperature stays around 350°F. Fry churros 2–3 minutes per side until golden and crisp.

Remove churros with a slotted spoon and drain briefly on paper towels. Toss warm churros in a bowl with 1/2 cup granulated sugar mixed with 2 teaspoons ground cinnamon until fully coated.

Serve immediately with optional chocolate sauce for dipping.