Mexican Botana Platter

Cinco de Mayo - World Cuisine

Growing up at the very tip of Texas, this beef and chicken fajita, bean, cheese, guacamole, and sour cream recipe has always been an all-in-one hit at restaurants or any get together! Serve with Spanish rice and fresh warm flour tortillas! You can also use grilled shrimp or sausage as your meat and save time by using tortilla chips in the bag, but the taste won't be authentic.

Brief

Prep 40 mins

Cook: 40 mins

Total: 1hr20 mins

Servings: 12

Yield: 12 servings

Mexican Botana Platter

Ingredients

2 pounds beef skirt steak

2 pounds boneless chicken thighs

2 teaspoons fajita seasoning

2 ½ teaspoons garlic powder

divided

2 cups refried beans

salt to taste

lemon pepper to taste

4 avocados - peeled

pitted

and mashed

1 cup corn oil

24 corn tortillas

1 medium green bell pepper

chopped

1 medium onion

chopped

⅓ bunch cilantro

chopped

1 (16 ounce) package shredded American cheese

12 ounces sour cream

2 large tomatoes

chopped

4 pickled jalapeno peppers

sliced

Chef John's Chicken a la King

World Cuisine

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Rub beef and chicken with fajita seasoning and 2 teaspoons garlic powder. Cut beef and chicken into 1-inch strips and set aside.

Step 3

In a saucepan warm refried beans over medium-low heat.

Step 4

Stir salt lemon pepper and 1/2 teaspoon garlic powder into mashed avocados. Set aside.

Step 5

Heat corn oil in a deep skillet over medium-high heat. Cut tortillas in half then cut in half again to make 4 triangular pieces per tortilla. Place into the skillet as many tortilla pieces as will fit without overlapping and fry until crisp; repeat this process until all the tortilla pieces have been fried. Remove crisp tortillas to paper towels. Discard oil and wipe out skillet.

Step 6

Return skillet to medium heat and stir in beef chicken bell pepper and onion. Cook stirring occasionally about 7 minutes; then stir in cilantro.

Step 7

Layer the tortilla pieces along the bottom of a large baking dish. Spread refried beans evenly over tortilla pieces. Sprinkle cheese over beans then spread meat mixture evenly on top.

Step 8

Bake in preheated oven until cheese and beans are bubbly about 20 minutes. Remove from oven and drop sour cream and guacamole by tablespoonfuls in various places across the top. Sprinkle tomatoes and jalapenos on top.

Nutritional Information

Mexican Botana Platter

Servings Per Recipe:12

Calories: 670.6

% Daily Value *

Protein: 39.8g 80%

Carbohydrates: 41.5g 13%

Dietary Fiber: 11g 44%

Sugars: 3g

Fat: 39.8g 61%

Saturated Fat: 15.9g 79%

Cholesterol: 119.5mg 40%

Vitamin A Iu: 1196.3IU 24%

Niacin Equivalents: 15.6mg 120%

Vitamin B6: 0.8mg 53%

Vitamin C: 23.2mg 39%

Folate: 84.4mcg 21%

Calcium: 325.9mg 33%

Iron: 3.4mg 19%

Magnesium: 111.5mg 40%

Potassium: 1008.4mg 28%

Sodium: 958.4mg 38%

Thiamin: 0.3mg 28%

Calories From Fat: 357.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.