Ingredients
1 cup shredded Mexican cheese
cup 1⁄2 crumbled sun dried tomato
feta cheese
cup 1⁄2 creamy chipotle salsa
cup 1⁄4 sour cream
cup 1⁄4 guacamole
8 grape tomatoes, halved
4 ounces jalapeño potato chips
1 cup sliced Yukon gold potatoes, roasted
8 slices provolone cheese, styled into roses
12 crispy taco shells
2 Roma tomatoes, sliced
3 or 4 fresh jalapeños,
some sliced and some halved
2 or 3 limes, sliced into wedges
cup 1⁄4 fresh baby spinach
Fresh cilantro sprigs, for garnish
1 can (16 ounce) refried black beans
2 sticks or 3 zucchini, cut into
1 green bell pepper, sliced into strips
1 orange bell pepper, sliced into strips
1 red onion, sliced
2 tablespoons olive oil
Salt and freshly ground black pepper
3 tablespoons fajita seasoning
Directions
Step 1
Preheat the oven to broil. Meanwhile, lay out the zucchini sticks, green and orange bell pepper sticks, and red onion slices on a large baking sheet. Toss with the olive oil, salt, pepper, and fajita seasoning. Roast for 15 minutes, or until the veggies are tender and slightly charred. Toss into a mini cast-iron skillet, and place on the board.
Step 2
Put the shredded Mexican cheese, feta, salsa, sour cream, guacamole, grape tomatoes, potato chips, and roasted potatoes in small dishes; place on the board.
Step 3
Place the provolone roses.
Step 4
Fan out the taco shells and Roma tomato slices.
Step 5
Fill in with the jalapeños, limes,and spinach.
Step 6
Garnish the platter with the fresh cilantro.
Step 7
Top the refried beans with a sprinkle of the Mexican shredded cheese and serve on the side.
