Fresh-Cut Cinco Charcuterie

Cinco De Mayo is right around the corner and we are here to help make it a little easier with some fast and healthful shortcuts! This will serve roughly 6-8 hungry people and you might even have leftovers. Don’t be afraid to use those toppings on your eggs the next day or as a filler on a turkey sandwich.

What You Need

1 lb ReadyMeals Shredded Rotisserie Chicken

1 lb Steamed Shrimp, from Meat Market

1 pkg Flour Street Tacos

1 pkg Corn Street Tacos

1 bag baby sweet peppers

2 leaves Purple Cabbage

1 Fresh cut Pico de gallo

1 Fresh cut onions

1 Fresh cut guacamole

1 Fresh cut salsa

1 Freshcut jalapeno

1 bag Beanitos

1 Bunch radishes

1 bag, Pre-Shredded Tillamook Cheese

1 Lettuce

1 can Low Sodium Black Beans

 How It’s Made:

  1. On a large circular charcuterie board place the flour tortillas on one side
  2. Drain, rinse, and dry beans
  3. Thinly Slice radishes
  4. Fill small separate bowls with salsa, pico de gallo, guacamole, jalapenos, onions, and cheese
  5. Place the bowls in a zig-zag pattern going down the center of the board in any order
  6. Place baby sweet peppers in two different spots on the board from the center “line”
  7. Pick off two large leaves from the purple cabbage strong enough to hold the two proteins and fill them with the chicken and shrimp and place one next to the tortillas and the other on the opposite side
  8. Fill in the gaps on the tortilla side of the board with chips
  9. On the other half of the board, start at the bottom and create sections of lettuce, sliced radishes, and beans
  10. Fill in any gaps with lime wedges and serve with any additional toppings your desire.

Serves 6-8