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.
- Salsa: Cacique Homestyle Salsa and Cacique Avocado Tomatillo Salsa
HOW TO MAKE IT
- You will need a large serving board.
- Prepare chicken tenders and mini corndogs according to package directions.
- While the soft pretzels are heating, prepare the Queso Dips according to the packaging instructions. Put each dip in a small bowl or you can keep in its container, then place on the serving board or tray.
- Place the remaining vegetables, fruit with Lemon Crema, chips, and cheeses on the board around the dips, placing them near the dips and salsas with which they naturally match, and leaving space for the mini corndogs and chicken tenders.
- Set aside about one-third to one-half of each of the hot foods and place in a low oven to keep warm until you need to refresh the 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).
