Super Sampler Recipe

Prepare proteins and peppers

Pat the steak and chicken dry and season both with fajita seasoning, cumin, garlic powder, 1 tsp salt and 1/2 tsp black pepper. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the steak in a single layer and sear 2–3 minutes per side until medium-rare to medium (internal temp ~130–140°F). Remove and let rest 5 minutes, then slice thinly against the grain. Wipe skillet, add remaining 1 tablespoon oil, and cook chicken slices 4–6 minutes until cooked through. Remove and keep warm.

Sauté peppers and onions

In the same skillet over medium-high heat add the sliced onion and bell peppers. Sauté with a pinch of salt until softened and slightly charred, about 6–8 minutes. Return the sliced steak and chicken to the pan, toss to combine, and adjust seasoning to taste. Keep warm.

Assemble and cook quesadillas

Heat a large nonstick skillet or griddle over medium heat and brush with a little butter or oil. Place one tortilla on the griddle, sprinkle 1/2 cup shredded cheese over half the tortilla, top with a generous 1/3 cup of the fajita meat-and-pepper mixture, then another 1/4 cup cheese. Fold the tortilla over or top with a second tortilla. Cook until golden brown and cheese begins to melt, about 2–3 minutes per side, pressing gently with a spatula. Repeat with remaining tortillas and filling. Let rest 1 minute, then cut each into two wedges.

Preheat oven to 400°F (200°C). Spread tortilla chips in an even layer on a large baking sheet or oven-safe platter. Warm the refried beans in a saucepan until spreadable; dollop evenly over chips. Scatter black beans across, then top with shredded cheese and pickled jalapeño slices. Bake 6–8 minutes until cheese is melted and bubbling. Remove from oven, sprinkle with crumbled queso fresco and sliced green onions. Serve hot.

If using corn tortillas, warm them briefly in a dry skillet or microwave wrapped in a damp towel so they don't crack when rolled. Mix shredded chicken with salt, cumin, garlic powder and lime juice. Place about 2 tablespoons of the chicken mixture near the bottom edge of each tortilla and roll tightly. Secure with a toothpick if needed.

For frying: heat vegetable oil in a deep skillet to 350°F (175°C). Fry flautas in batches seam-side down until golden brown and crisp, about 2–3 minutes, turning once. Drain on paper towels. For a lighter option: brush each flauta lightly with oil and bake on a rimmed sheet at 425°F (220°C) for 12–15 minutes, turning once halfway through, until crisp.

Halve and pit the avocados, scoop flesh into a bowl and mash to desired texture. Add lime juice, diced red onion, chopped cilantro, diced jalapeño, 3/4 tsp salt and black pepper; taste and adjust seasoning. Cover tightly with plastic wrap (touching the surface) until serving to prevent browning.

Combine diced tomatoes, diced onion, chopped cilantro, minced jalapeño, 1 tablespoon lime juice and 1/2 tsp salt in a bowl. Mix and let sit 10–15 minutes to allow flavors to meld. Adjust seasoning if necessary.

Spoon sour cream into a small serving bowl and chill until serving. Warm jarred queso according to package directions and transfer to a serving bowl. Drain pickled jalapeños into a small bowl for garnish. Place all three on the serving platter for guests to spoon as desired.

Arrange quesadilla wedges, nachos, flautas, guacamole, pico de gallo, sour cream, queso and pickled jalapeños on a large platter or individual plates. Scatter chopped cilantro and lime wedges around the platter. Serve immediately while hot.