Package 2 Recipe

Decide which two proteins you will prepare and whether you want Nachos or Street Corn. Preheat oven to 375°F (190°C) for keeping components warm. Make sure rice, beans and guacamole are warmed or ready to serve.

Prepare mise en place: slice limes, chop cilantro and green onions, shred or measure cheeses, and have tortillas and chips at hand.

Marinate & Season

For each chosen protein (use the 1 lb portion per protein): pat dry and toss with 1.5 tbs fajita seasoning per pound, 1 tbs oil, 0.5 tsp salt, and 0.25 tsp black pepper. For shrimp, reduce marinating time to 10–15 minutes; for steaks and chicken, let rest 20–30 minutes at room temperature or up to 2 hours refrigerated.

Cook Proteins

Heat a large skillet or cast-iron over medium-high heat with 1 tbs oil. Cook chicken slices 6–8 minutes, turning until internal temperature reaches 165°F. Cook steak slices 4–6 minutes for medium, longer if desired. Cook shrimp 2–3 minutes per side until opaque. For barbacoa or shredded pork, reheat in a skillet with 1–2 tbs oil until edges crisp, about 4–6 minutes. For veggie fajitas, sauté sliced bell peppers and onions with 1 tbs oil and 1 tbs fajita seasoning until tender, about 6–8 minutes.

Keep cooked proteins warm on a sheet tray in the 375°F oven if not serving immediately. Serve with warmed flour tortillas, rice (about 2 cups per protein portion served), guacamole and refried beans alongside.

Assemble and Bake

Spread 12 cups of tortilla chips on a large sheet tray or two smaller trays in an even layer. Sprinkle half of the shredded cheese (about 2 cups) evenly over chips. Scatter half the black beans and optional corn kernels, and spoon salsa roja in small dollops. Add the second layer of chips and top with remaining 2 cups cheese, black beans, and pickled jalapeños. Bake in a 375°F (190°C) oven for 6–8 minutes until cheese is melted and bubbly.

Remove from oven, sprinkle green onions and chopped cilantro, squeeze lime over the top, and serve hot with sour cream and extra salsa at the side. Top with warmed chosen proteins as desired (portion protein across trays).

Cook Corn

In a large skillet over medium-high, add 1 tbs oil and the 4 cups corn kernels. Cook, stirring occasionally, until slight char appears and kernels are heated through, about 6–8 minutes. Reduce heat to low.

Mix Dressing & Finish

In a bowl, whisk together 0.5 cup mayonnaise, 0.25 cup crema (or sour cream), juice of 1 lime, and 1 tsp chili powder. Toss warm corn with the dressing until evenly coated. Transfer to a serving bowl, sprinkle 0.5 cup crumbled cotija and 0.25 cup chopped cilantro on top, adjust salt to taste, and serve with lime wedges.

Assemble Quesadillas

Heat a griddle or nonstick skillet over medium heat and brush with a thin layer of butter or oil. Place one 8-inch flour tortilla on the griddle, sprinkle about 0.5 cup shredded cheese evenly over half the tortilla, then fold the other half over (or place another tortilla on top). Cook 2–3 minutes per side until golden-brown and cheese is melted. Repeat to make 3 quesadillas.

Cut each quesadilla into 4 wedges and keep warm in the oven while finishing other components. Serve with guacamole and sour cream.

Warm cooked Mexican rice and refried beans on the stove or in the microwave. Portion rice (~1 cup per person) and beans (~0.5 cup per person) and serve alongside the protein fajitas with guacamole and lime wedges.

Make Churro Dough (Pâte à Choux style)

In a medium saucepan, combine 1 cup water, 2 tbs butter, 1 tsp granulated sugar, and 0.25 tsp salt. Bring to a rolling boil. Remove from heat and immediately add 1 cup all-purpose flour, stirring vigorously until mixture forms a smooth ball and pulls away from the sides of the pan. Let cool 3–4 minutes.

Add Eggs & Pipe

Beat in eggs one at a time, fully incorporating each before adding the next; dough will be glossy and pipeable. Transfer dough to a pastry bag fitted with a large star tip (or sturdy zip-top bag with corner cut). Heat 3–4 inches of vegetable oil in a heavy pot to 350°F (175°C).

Fry

Pipe 4–6 inch strips of dough directly into hot oil, cutting with scissors. Fry in batches until deep golden and crisp, about 2–3 minutes per side. Drain on a wire rack over paper towels.

Coat

Combine 0.75 cup granulated sugar with 2 tsp ground cinnamon in a shallow bowl. While churros are still warm, roll each in the cinnamon-sugar until fully coated. Serve immediately with optional chocolate dipping sauce or dulce de leche.