1 cup shredded Mexican cheese
cup 1⁄2 crumbled sun dried tomato
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
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.
Put the shredded Mexican cheese, feta, salsa, sour cream, guacamole, grape tomatoes, potato chips, and roasted potatoes in small dishes; place on the board.
Place the provolone roses.
Fan out the taco shells and Roma tomato slices.
Fill in with the jalapeños, limes,and spinach.
Garnish the platter with the fresh cilantro.
Top the refried beans with a sprinkle of the Mexican shredded cheese and serve on the side.