Smoky Tex-Mex Fiesta Snack Platter

Allergens

Dairy, Gluten (in tortillas)

Ingredients

• 2 cups prepared Spanish rice
• 1 lb carne asada steak strips
• 2 cups diced tomatoes with green chilies (e.g., Rotel)
• 8 oz freshly shredded Monterey Jack cheese
• 16 oz refried beans
• 16 oz salsa verde
• 8 oz guacamole
• 12 corn tortillas
• 1 cup vegetable oil for frying
• Salt and pepper, to taste

Instructions

1. In a large skillet, cook the carne asada strips over medium heat until cooked through and slightly charred. Season with salt and pepper, to taste. Remove from heat and set aside.
2. Heat oil in a deep fryer or heavy saucepan to 350°F (175°C). Fry the corn tortillas one at a time until golden brown and crispy, about 30 seconds per side. Remove and place on paper towels to drain excess oil.
3. Assemble the platter by layering ingredients in a large, shallow dish or tray: Spanish rice, cooked carne asada, diced tomatoes with green chilies, refried beans, salsa verde, guacamole, and crispy fried tortillas.
4. Serve immediately, allowing guests to customize their snack with their preferred combination of ingredients.

Chef’s Insight

This recipe captures the essence of a beloved Tex-Mex street-food classic, elevating it with smoky flavors and crispy textures to create a truly unforgettable snack.

Notes

To serve a larger crowd, easily double or triple the recipe.