The Original Nachos Deluxe Recipe w/ FAJITAS (BOTANA South Texas Style)

The BOTANA from South Texas is an epic dish that has no equal and in this video I’ll show you just how to make in your own home.

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To really get an idea of how amazing this plate is get this – the garnish is a quesadilla. Yup. Now add the fresh fried tortilla chips smothered in refried beans and melted cheese, topped with sizzling fajitas and garnished with onion, tomato, and pickled jalapeños and you have a meal fit for kings.

Here is your pro tip: If the restaurant says it’s for “two” then it actually serves six. If the menu says it serves “four” then make sure you bring an army to help finish it.

– A South Texas botana is unlike any botana you’re going to find anywhere else in the country. A botana is a huge plate, covered in chips, layered with refried beans, and then smothered in cheese. Sizzling fajita with some onions and bell pepper. Put a little bit of avocado, jalapenos, tomatoes,

And some diced onions along the side. And then we’re also going to add a little bit of sizzling chicken fajitas, and then we also have some amazing mozzarella cheese quesadillas on top and some corn tortillas. The whole platter is amazing. Now, this is an absolutely jaw-dropping dish. It has it all.

We’re going to show you how to assemble and make this huge platon, right in your own home. All right, let’s get these veggies cut up, the avocado made, and then we’re going to run out there and start sizzling some fajitas, both beef and chicken. Alright first things first,

Let’s get the refried beans going. We’ll give you a little pro tip. You don’t want the beans too dried out. You want to leave them a little bit soupy, a little bit runny. While that’s warming up and before we start smashing, we’re also going to get our oil going

Over here for the chips. I’m going to use peanut oil, just cause that’s what I have here at home. Beans are done. I’ve got my oil up to 350 degrees. It’s time to drop a chip in here. See how that starts to float right away? That means your oil is good to go. And we’re going to do these in batches. Not all at the same time.

You want to make sure you get a spoon in here and move them around so they don’t stick a little bit. You don’t want to burn them, you just want to get that nice little color. You just want them to get crispy. There, they look perfect.

And I need to get them out quick, cause otherwise they will overcook. Let’s drop a few more in here. We’ve got our chips made. We’ve got our beans ready. We’re going to dump all of our fajitas in here. I’m going to spread them out a little bit first. We’re going to take a little bit of Wow! and season up these fajitas while they’re cooking. Now, remember what I said in my previous video with our sizzling fajitas, you don’t want to overcook them. They’re going to continue to cook once you get them off.

And so you don’t want them too, too overcooked. For sure. A little bit more Wow! up on there. We’re going to throw a little bit of bell pepper in there, little bit of onions. Let those cook with the meat. Turn on your smell-of-vision, folks. This smells fantastic.

You want to get all this yummy stuff that sticks on the bottom. Make sure you get that off too. It is pure flavor. Once they quit sticking, you want to go ahead and let them sit for a little while, so they can get a little bit of that char on there.

Little bit of that pretty color. Man, they sure look pretty. Chicken fajitas. (sizzling) And once again, we’re going to take a little bit of Wow! here. Make them good, good, good. All right. Next, we’re going to make our quesadillas. Going to put a little bit of cheese. Just a little bit, right? Just a little bit of cheese. Nice and cheesy folks. Nice and cheesy. They’re going to be very, very good. You don’t want them to be too soft. You want them a little slightly firm. All right, these are done. We’re going to turn off the heat. Let’s go inside and make our botana.

All right. The first thing you want to do is you want to take some of these chips and lay them in here. They don’t have to be in a perfect order. Trust me. They don’t really make them all super pretty. I did learn that at 350 degrees,

When you start to take them out, they look pretty. By the time you finish with the last of them in that same batch, they’re done, done. So FYI, start pulling them out early. Let’s make it a big You want take your beans, and you just kind of want to spread them out. And as I said, you don’t want them too runny. Cause then it’ll make the chips soggy really quick. But you want them runny enough that you can kind of spread them out like this.

Get this stuff to melt real nice here. Just kind of spread it out. Some people are a little more conservative with their cheesy desires. All right, we got all the cheese on here. We got a nice big bunch of fajitas here. They’re so nice. We going to pile them high here. So we’re going to put our chicken fajitas over on this side. These are actually chicken thighs. We’re going to go ahead and put in the oven for just about five minutes just to get that cheese nice and melty and gooey. So here we go.

We’ll be right back folks. This ain’t barbecue, but I know it’s going to be damn good. I already have the quesadillas here. Normally, they come just kind of laid up on top. It’s usually one quesadilla per person. Put some little extra onions right over here on this corner. And then some on this corner.

People from all the way around the table can grab onions, jalapenos, whatever it is that they like. A little bit of tomatoes. We’re going to put these over here on the side too. Nice, big amount of avocado here. There’s always somebody at the table, and it’s usually me, that really likes

To eat some jalapenos along with their botana platter. I think we are ready to taste our cheesy, delicious botana. Get a big piece of chip like that. Usually the first one don’t have any meat. Cheese and beans together. Woo, baby. Get another one with some meat on it. That’s a mighty good eating right there, folks. Jalapeno. I want to highly encourage you to make this big old botana platter for your family at home. You’re going to really enjoy it. I promise you. And they’re going to give you a big old hug and a big old, thank you.

This is the best way right here. And when you get a bunch of cheese, and beans, and a jalapeno on top of the meat. Cheers my friends. Eating a little bit of everything is the whole fun experience of a botana. Oh baby. That avocado is good. That avocado is real good. Alright friends, I’m going to take one more bite before we shut down because I know my wife is starving too. Quesadilla. You can take a bite just like that. Smother some avocado on it. Put some of the beans and cheese on it.

You can do it any way you want. There ain’t no right way or wrong way. That little crispy from the griddle, the melted cheese. I’ll leave the chicken for Terry cause she likes chicken. I better stop while I’m ahead. Friends, if you’re ever in deep South Texas, go to Weslaco, to Casa Mariscos, and order a botana. You can come to McAllen, to Zamora’s Restaurant. Those are our two favorite places to get botanas from. They’re always amazing. They’re always epic. I hope you’ve enjoyed this video.

We certainly had a fun time doing it for you. If you do like it, or if you get some value out of it, if you like the recipe and the process, give us a like. Make sure you subscribe to our channel. Share it with your family and friends.

It really does help our channel out. We’re done. We’re fixing to eat some more of this botana before it gets cold on us. Hope you guys had a good time watching. Keep the smoke light, and make it work, and Wow! Cut. Whack it with your knife. Give it a twist. Boom. You’re done. Sometimes you get your brand new shirt dirty. What is it buddy? Go get them. Go get them. This is more work than grilling some meats with too many steps and too many processes. I need a cold beer! – If you’re opening, you ain’t cooking. – I have to see. – I think… – You can’t see through there.

– We should do this more often.