Ingredients

• 20 corn tortillas

• 10 flour tortillas

• Peanut oil

• 1.5 lb skirt steak

• 1.5 lb chicken thighs

• Lime juice

• Fajita seasoning

• Refried beans

• 4-6 Bell peppers - assorted colors 

• Guacamole

• Jalapenos - canned, vertically sliced

• Cheddar - block, medium (1 lb)

• Oaxaca (1 lb)

• Queso fresco (1 lb)

• 4 Roma tomatoes

• White onion (omit if Lupita will be eating too)

Directions

1. Marinate skirt steak and chicken thighs (separately) in lime juice and fajita seasoning overnight

2. Slice or chop (as applicable)

   • skirt steak

   • chicken thighs

   • bell peppers

   • Onion (with the caveat above)

3. Grate

   • Cheddar and queso fresco together

   • Oaxaca by itself

4. Make tortilla chips

   • Heat peanut oil to 350 deg

   • Cut corn tortillas into quarters

   • Cook tortillas and learn from experience when you should take them off to make good chips

   • Spread chips on a foil lined cookie sheet

5. Cook steak, chicken, and peppers (possibly some onion too) on a hot griddle

6. While cooking, heat oven to 350 deg

7. Layer on top of chips

   • Cheddar and queso fresco blend

   • Refried beans

   • Meat and peppers mixture

8. Place in oven for about 10 minutes to make sure everything is good and melty with all the juices permeating the layers

9. While the meat, bean, cheese, and chips layering is heating, make quesadillas on the same griddle with flour tortillas and Oaxaca

10. When the layering is done heating, remove from oven and:

    • add guacamole, jalapenos, and diced tomatoes (plus onion if you want to keep Lupita from the meal)

    • place quesadillas on top

11. Enjoy your RGV botana! (Just don't call it nachos or Lupita will cut you!)

source: https://www.youtube.com/watch?v=RmYW2Suvio0