Fiesta Appetizer Board

Fiesta Appetizer Board

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From: EatingWell.com, January 2019

A jazzed-up guacamole takes center stage on this low-fuss snack board. A jumble of miniature bell peppers and tortilla chips serve as the sturdy scoopers, with slices of Colby Jack cheese as their creamy counterpart. Roasted red peppers provide tangy sweetness.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • 1 batch Zesty Avocado Black Bean Dip (see associated recipe) or 2 cups guacamole (see Tip)
  • 1 lime, quartered, for garnish
  • 2 cups miniature bell peppers, seeded and halved lengthwise
  • 4 cups baked tortilla chips
  • 6 ounces Colby Jack cheese, sliced
  • 6 ounces jarred roasted red peppers, sliced
  • 1 mango, cubed
  • 1½ cups cherry tomatoes
  • ¼ cup fresh cilantro sprigs

Preparation

  • Prep

  • Ready In

  1. Place dip (or guacamole) in a medium serving bowl. Garnish with lime wedges, if desired. Place the bowl near the center of the board.
  2. Scatter bell pepper halves and tortilla chips on opposite ends of the board, covering all four corners.
  3. Arrange cheese slices in three separate sections of the board, next to the pepper halves and chips. Place roasted red pepper slices in a small bowl or ramekin on one of the open edges of the board.
  4. Arrange mango cubes on each side of the bowl of dip (or guacamole). Scatter tomatoes over the board, filling in any open spaces. Garnish the board with cilantro sprigs.
  • Tip: If using prepared guacamole, stir in ½ cup frozen (thawed) fire-roasted corn and ½ cup rinsed canned lower-sodium black beans.

Nutrition information

  • Serving size: 3 Tbsp. dip, with vegetables, chips, cheese & fruit
  • Per serving: 185 calories; 11 g fat(3 g sat); 6 g fiber; 18 g carbohydrates; 5 g protein; 61 mcg folate; 3 mg cholesterol; 4 g sugars; 0 g added sugars; 1,024 IU vitamin A; 33 mg vitamin C; 111 mg calcium; 1 mg iron; 256 mg sodium; 404 mg potassium
  • Nutrition Bonus: Vitamin C (55% daily value), Vitamin A (20% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1½ fat, ½ high-fat protein, ½ starch, ½ vegetable

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