Shareable Starter Recipe
Garlic Cheese Fingers, 4 breaded wings, and a portion of Classic BBQ Nachos.
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Ingredients
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Garlic Cheese Fingers
Breaded Wings (4 pieces)
Classic BBQ Nachos (single portion)
Method
Garlic Cheese Fingers
- 1
Preheat and prepare dough
Preheat oven to 475°F (245°C). On a lightly floured surface, stretch or roll the pizza dough into a roughly 10x12-inch rectangle about 1/4-inch thick. Transfer dough to a parchment-lined baking sheet or pizza pan.
- 2
Make garlic butter
In a small saucepan or microwave-safe bowl, melt the unsalted butter. Stir in minced garlic, chopped parsley, olive oil, salt, black pepper, and chili flakes (if using). Allow the mixture to sit for 2 minutes so garlic infuses the butter.
- 3
Assemble cheese fingers
Brush about two-thirds of the garlic butter evenly over the surface of the stretched dough, leaving a 1/2-inch border. Sprinkle the shredded mozzarella evenly across the buttered dough, then dust the grated parmesan over the mozzarella. Fold or roll one long edge over to create a finger-like strip if desired, or leave flat for slicing into fingers after baking.
- 4
Bake
Place in the preheated oven and bake for 10–12 minutes, until the crust is golden and cheese is bubbly and lightly browned.
- 5
Breaded Wings (4 pieces)
- 6
Prep wings
Pat the chicken wings dry with paper towels. If using whole wings, optionally separate drumette and flat at the joint. Season wings lightly with 1/4 tsp salt and a pinch of pepper.
- 7
Set up breading station
In a shallow bowl combine flour, cornstarch, remaining 1/2 tsp salt, 1/2 tsp black pepper, paprika, and garlic powder. In a second bowl whisk the beaten egg with milk. In a third bowl combine panko breadcrumbs and optional grated parmesan.
- 8
Bread the wings
Dredge each wing first in the seasoned flour (shake off excess), then dip in the egg mixture, then press into the panko mixture to coat evenly. Place breaded wings on a wire rack for 10 minutes to set the coating.
- 9
- 10
Cook - oven method (alternative)
Preheat oven to 425°F (220°C). Place breaded wings on a parchment-lined baking sheet and lightly spray with oil. Bake 25–30 minutes, flipping halfway, until golden and cooked through (165°F internal).
- 11
Classic BBQ Nachos (single portion)
- 12
Preheat and brown meat
Preheat broiler to high (or oven to 450°F/230°C). In a skillet over medium-high heat, add a little oil and sauté the diced onion until translucent, 2–3 minutes. Add minced garlic and cook 30 seconds. Add ground beef and cook, breaking it up, until browned and no longer pink, 5–7 minutes. Drain excess fat if needed.
- 13
Add BBQ flavor
Stir the 1/2 cup BBQ sauce into the cooked meat and simmer 1–2 minutes until well coated and slightly thickened. Remove from heat.
- 14
Assemble nachos
On an oven-safe platter or baking sheet, arrange the tortilla chips in an even layer. Spoon the BBQ-coated beef over the chips, then scatter black beans, corn, and pickled jalapeños evenly. Sprinkle the shredded cheddar and monterey jack evenly over the top.
- 15
Melt cheese
Place the assembled nachos under the preheated broiler for 2–4 minutes, watching closely, until cheese is melted and bubbling. Alternatively bake at 450°F (230°C) for 5–7 minutes.
- 16
Finish and garnish
Remove nachos from oven. Sprinkle with sliced green onion and chopped cilantro. Dollop sour cream on top or serve on the side with lime wedges. Serve immediately so chips remain crisp.
