Mexican Buffet Board Recipe

Mexican Buffet Board Recipe

Some tips and ideas to make a Mexican buffet board.

Course Appetizer, dinner, Lunch

Cuisine Mexican

Keyword charcuterie board, mexican buffet board, snack board

Prep Time 25

Servings servings

Calories 379kcal

Ingredients

For Board

1 16 ct. Box Frozen Taquitos, cooked according to box directions
1 cup Canned Refried Beans warmed
16 oz Pre-Cooked Fajita Chicken warmed
1 Bunch Cilantro
4 Limes
1 12 ct. 4” Pack Small Flour Tortillas
½ cup Mexican Cheese shredded
⅓ cup Sour Cream
⅓ cup Salsa
2 cups Lettuce Shredded
2 cups Bell Peppers sliced
1 Bag Tortilla Chips

For Pico De Gallo

¼ cup Onion small diced
½ cup Tomato small diced
3 tb Fresh Cilantro chopped

For Guacamole

¼ cup Onions small diced
¼ cup Tomatoes small diced
2 Large Avocados
1 tbs Cilantro chopped
¼ tsp Salt & Pepper

Instructions

Start by arranging the proteins on the board as anchors. This includes the taquitos, beans, and meat.
Prepare the guacamole by smashing together the avocado, small diced tomatoes, chopped cilantro and small diced onion. Salt and pepper to taste and then place into a medium sized dish to be served.
In another medium dish mix together the diced onion, diced tomatoes and chopped cilantro.
Arrange the medium sized additions to include guacamole, pico de gallo, and small tortillas.
Add smaller containers of salsa, sour cream, and shredded cheese.
In the remaining open spaces fill with shredded lettuce, cut limes, and bell pepper slices.
Serve with small serving utensils, alongside tortilla chips and enjoy.

Notes

Can be refrigerated for up to 3 days.
May only be kept at room temperature for up to 3 hours.
Board may be made ahead of time and warm items can be warmed before serving ( meat, beans and taquitos), except tortilla chips and tortillas.

Nutrition