Fiesta Platter Recipe

Assemble and Cook

Heat a large skillet over medium heat and brush lightly with 1 tsp vegetable oil. Place one tortilla in the skillet, sprinkle about 1/2 cup of the cheese blend evenly over half the tortilla, fold the other half over to make a semicircle. Cook 2–3 minutes until golden and cheese begins to melt, then flip and cook 1–2 minutes more until both sides are golden and cheese is fully melted. Repeat for remaining tortillas, adding butter (about 1/2 tbs) to the skillet as needed to brown. Keep warm in a low oven (200°F/95°C) on a tray while you finish other items.

Cut each quesadilla into 3–4 wedges and serve with salsa and sour cream.

Layer and Melt

Preheat oven to 400°F (200°C). On a large ovenproof platter or rimmed baking sheet, spread half the tortilla chips in an even layer. Dollop half the warmed refried beans in spoonfuls over the chips, then sprinkle half the cheese and half the jalapeños. Add remaining chips and repeat layers with the rest of the beans, cheese and jalapeños.

Bake 6–8 minutes until cheese is melted and bubbling. Remove from oven and top with diced tomatoes, sliced green onions, chopped cilantro and pickled red onions if using. Drizzle hot sauce if desired and serve immediately.

Prepare Filling and Tortillas

In a bowl, toss shredded rotisserie chicken with fajita seasoning, lime juice, salt and pepper. To prevent corn tortillas from cracking when rolled, warm them: stack tortillas, wrap in a damp paper towel, and microwave 30–45 seconds, or warm in a hot dry skillet 10–15 seconds per side.

Roll and Fry

Place about 2–3 tablespoons of seasoned chicken near one edge of each warm tortilla and roll tightly to form a cylinder; secure seam down on a plate. In a deep skillet or medium pot, heat vegetable oil to 350°F (175°C). Working in batches, fry taquitos seam-side down for 2–3 minutes until golden and crisp, turning as needed. Drain on a wire rack or paper towels and keep warm in the oven if desired. Serve with shredded lettuce and crema or sour cream.

Season Meat

If the shredded meat is cold, warm it in a skillet with the chopped onion, minced garlic, cumin, chili powder and 1/4 tsp salt over medium heat until heated through and aromatics are softened, about 3–4 minutes. Taste and adjust seasoning.

Assemble and Fry

Place about 3 tablespoons of the seasoned meat in the lower third of each flour tortilla and roll tightly. Heat vegetable oil in a skillet to 350°F (175°C) and fry flautas seam-side down for 2–3 minutes per side until evenly golden and crisp. Drain on paper towels. Serve with lime wedges and any crema or guacamole from the garnish section.

Prep and Bake/Crisp

Pat wings dry with paper towels. In a large bowl, toss wings with baking powder, salt, pepper, smoked paprika and olive oil until evenly coated. For crispier wings bake: arrange on a wire rack set over a rimmed sheet pan and bake in a 425°F (220°C) oven for 35–45 minutes, turning halfway, until skin is deep golden and crisp. Alternatively, for extra-crisp finish, you can deep-fry in 375°F (190°C) oil for 6–8 minutes per batch until golden and cooked through (internal temp 165°F/74°C).

Sauce and Toss

If using the house wing sauce: melt the butter in a small saucepan over low heat, whisk in hot sauce, honey, apple cider vinegar, Worcestershire and garlic powder; simmer gently 1–2 minutes until combined. Place hot wings in a large bowl, pour sauce over and toss to coat evenly. Garnish with chopped parsley. Serve immediately.

Combine hot sauce, butter, honey, apple cider vinegar, Worcestershire sauce and garlic powder in a small saucepan over low heat. Stir until butter melts and sauce is smooth, then simmer gently for 1 minute. Remove from heat and keep warm until ready to toss with wings.

Arrange small portions of each finished item on a large platter: wedges of cheese quesadillas, a scoop of nachos, 4–6 taquitos, 3–4 flautas and a pile of wings. Place bowls of guacamole, extra salsa, sour cream/crema and lime wedges around the platter for guests to share. Sprinkle chopped cilantro and extra green onions over nachos and taquitos if desired.