Description
South Texas Botana is a vibrant and hearty Tex-Mex appetizer perfect for sharing. Featuring crispy homemade tortilla chips layered with refried beans, sautéed fajita-style meats and vegetables, melted cheeses, and fresh toppings like guacamole and pico de gallo, this dish delivers a delightful combination of flavors and textures inspired by classic South Texas flavors.
Ingredients
Chips
- 16 corn tortillas, divided
- 2 1/4 cups vegetable or canola oil, divided
Meats and Seasoning
- 1/2 lb skirt or flank steak, sliced into strips
- 1/4 teaspoon garlic powder
- 1/8 teaspoon smoked paprika
- 1/8 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- Salt and pepper to taste
- 1 chicken breast, sliced
Vegetables and Toppings
- 1 white onion, sliced
- 1 green bell pepper, seeded and sliced
- 6 oz fresh mozzarella, torn
- 1 (14 oz) can refried beans
- 1 cup shredded cheddar or pepper jack cheese
- 1/4 cup pickled jalapeño slices (or to taste)
- 1 cup guacamole
- 1/2 cup pico de gallo (or to taste)
Instructions
- Prepare the Chips: Heat 2 cups of vegetable or canola oil to 350˚F in a large skillet or stock pot. Cut 12 tortillas into quarters and fry them in batches until lightly golden on each side, flipping as needed. Remove and drain on a paper towel-lined plate.
- Season the Steak: While the chips cook, toss the sliced skirt or flank steak with garlic powder, smoked paprika, ground cumin, dried oregano, salt, and pepper. Let it marinate for 5 to 10 minutes to absorb the flavors.
- Sauté Vegetables: In a large skillet, heat the remaining oil over medium heat. Add the sliced onion and green bell pepper, cooking until the onion is soft and translucent, about 8 to 10 minutes. Season with salt and pepper, then remove from the pan and set aside.
- Cook the Steak: Add the seasoned steak strips to the skillet and cook over medium heat until done to your liking—approximately 2 minutes per side for medium. Remove the steak from the pan and set aside.
- Cook the Chicken: Add the sliced chicken breast to the skillet, seasoning with salt and pepper. Cook for 3 to 4 minutes on each side, or until the internal temperature reaches 165˚F. Remove from the pan.
- Make Mozzarella Quesadillas: Wipe the skillet clean and add more oil if necessary. Heat the skillet over medium and add the remaining 4 tortillas. Top each with torn mozzarella cheese and fry until lightly golden. Fold the tortillas and fry until the edges of the cheese turn golden brown. Remove and set aside.
- Assemble and Bake: Preheat the oven to 375˚F. Line a large rimmed baking sheet with foil. Spread the homemade chips evenly on the tray. Layer the refried beans over the chips, followed by shredded cheddar or pepper jack cheese, then add the cooked fajita meats and sautéed vegetables. Bake for 4 minutes to melt the cheese and heat the toppings.
- Add Quesadillas and Finish Baking: Remove the baking sheet, arrange the mozzarella quesadillas on top of the layered ingredients, and return to the oven for an additional 3 to 4 minutes, or until the cheese inside melts completely.
- Add Garnishes and Serve: Top the baked botana with pickled jalapeño slices, guacamole, and pico de gallo. Serve immediately, sharing this flavorful South Texas favorite with family and friends.
Notes
- Use fresh corn tortillas for the best texture and flavor in the chips and quesadillas.
- Adjust the seasoning and jalapeño slices to suit your preferred spice level.
- Be careful when frying the chips and quesadillas to achieve a golden crispness without burning.
- This recipe can be doubled easily to serve a larger crowd.
- Leftover botana can be refrigerated and reheated in the oven to maintain crispness.
- For a dairy-free version, omit the cheeses or use dairy-free cheese alternatives.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Appetizer
- Method: Frying and Baking
- Cuisine: Tex-Mex
