Summer Snacking Board
WHAT YOU NEED
- Mini pretzels
- Frozen Chicken tenders
- Mini Corndogs
- Veggies: Carrots, Celery, Cucumber, and Snap peas. Wash and cut any way you like.
- Fruit: Strawberries, Pineapple, Watermelon, Grapes. Wash and cut any way you like and serve with Lemon Crema.
- Lemon Crema: 1 cup Cacique® Crema Mexicana, 1/2 tablespoons sugar, 1 teaspoon grated lemon zest, and 3 tablespoons fresh lemon juice.
- Variety of Chips: Tortilla Chips, Corn Chips, Popcorn, Crackers and Chicharrons (Pork Rinds)
- Cheese: Cacique Oaxaca broken down into strings or chunks and Cacique Panela, cut into large cubes.
- Flavored Sour Creams: add any of your favorite Cacique flavors
- Cacique Salsa: Cacique Homestyle Salsa and Cacique Avocado Tomatillo Salsa
HOW TO MAKE IT
- You will need a large serving board.
- Prepare chicken tenders, soft pretzels and mini corndogs according to package directions.
- Pour the Salsas and squeeze the Flavored Sour Creams into small bowls, then place them on the serving board.
- FOR LEMON CREMA: Place Cacique® Crema Mexicana in a medium-size non-reactive bowl. Add sugar, lemon zest and lemon juice and whisk well to combine. Cover with plastic wrap and refrigerate until very cold, 1 hour or longer. (Lemon Crema can be prepared two days ahead; keep covered and refrigerated).
- Arrange the hot foods, chips, veggies, cheeses, fruit and Lemon Crema around the board.
- Set aside about one-third to one-half of each of the hot foods and keep warm in the oven until you need to refresh the board.
