Fajita Board by theplattergirl

The Platter Girl





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Fajita Board



30 min




Picture for Fajita Board





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


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.

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