This post has been sponsored by Rojo's® Autentico. All thoughts and opinions are my own.
Ditch those mound of nachos and prepare this ultimate Mexican Nacho Board! This charcuterie style platter includes fresh veggies, guacamole, shrimp, steak, tortilla chips and salsa. Serve as a main dish or appetizer and watch your guests rave about this fun spread!Jump to Recipe
Fall is one of my favorite times of year to host and entertain. With this in mind, I'm always thinking of creative ways to serve fun foods! Safeway is my go-to for all our hosting needs. For one thing, I'm able to utilize Safeway's mobile app to load all of my coupons before I begin shopping!
The stars of this nacho board is explicitly the Rojo's® Restaurant and Home Style Salsa. It's important to note to serve quality salsa with any mexican dish, it's the key ingredient and/or topping to most dishes. Rojo's salsa isn't just for chips, it's the perfect companion to any meal. Made with diced Roma tomatoes, Onion, Chiles, fresh Cilantro and spices make this delicious salsa. If you haven't tried it, you don't know what your taste buds are missing?
WHAT TOPPINGS WORK BEST FOR THIS MEXICAN NACHO BOARD?
- Corn Tortilla Chips
- Rojo's® Restaurant and Home Style Salsa
- Queso Dip
- Fresh Guacamole
- Roasted Corn
- Sweet Mini Peppers
- Refried Beans
- Carne Asada Beef
As I decided on the items I'd add to this charcuterie style board, I knew it was important to include fresh and whole ingredients. As a result, this is not your typical style nachos; guests can grab and munch, plate their selections and some will devour directly from the board! That is to say each item should stand alone with flavor and texture.
Safeway has a variety of ready-set items, so I was able to grab Rojo's Restaurant Style and Home Style Salsa as well as carne asada seasoned beef in the meat and deli departments. This certainly cuts preparation in half and left me with less prep than making every item from scratch.
HOW DO I ASSEMBLE THE BOARD TO LOOK APPETIZING?
Prepping all of the ingredients will be key for this recipe, to emphasize, prepare your proteins, dips and veggies ahead of time before assembly. To put it another way, all items should be prepared first. The idea is to cut down time of prepping, cooking and selecting once it's time to design and assemble your board!
Utilizing the warm setting on the oven will help to keep the hot foods warm. Surprisingly, I enjoy Rojo's Restaurant Style and Homestyle Salsas warm, it brings out the flavors and meshes well with the plated ingredients, try it out!
First, start with the center of the board and work your way out. Next, add chips, fresh veggies filling in spaces for plated or bowled ingredients such as guacamole and beans.
Coupled with garnish such as fresh cilantro and green onion, this board turns into a colorful and appetizing dish!
WHAT TO SERVE WITH YOUR MEXICAN NACHO BOARD?
This nacho board is very filling and if your guests devour it as mine did, there won't be room for much more other than a cold brew or these spicy pineapple margaritas! You can certainly serve items such as these too:
- Blackened Fish Tacos
- Roasted Corn & Black Bean Salsa
- Mexican Street Corn
- Slow Cooker Shredded Mexican Chicken
Enjoyed this recipe? I'd love to hear from you and be sure to pin this to your party appetizer board for your next game day or holiday party!
Mexican Nacho Board
Nacho Board Ingredients
- 1 Large Bag Tortilla Chips
- 14 oz Rojo's® Restaurant Style Salsa
- 14 oz Rojo's® Home Style Salsa
- 16 oz Frozen Corn
- 1 bunch Cilantro
- .5-1 lb Radish
- 16 oz Can Refried Beans
- 15 oz Queso Dip
- 2 Large Jalapenos
- 16 oz Sweet Mini Peppers
- 1 lb Carne Asada
- .5 lb Fresh Shrimp
- ¼ cup Cotija Cheese
- 2 small Limes cut into wedges
- 3 Small Avocados
- 1 small Lime
- ¼ cup Cilantro
- 1 teaspoon Season All
- Peel and deseed avocados and place in a medium sized bowl.
- Add chopped cilantro and squeeze the juice of half of one lime.
- Smash avocados with fork mixing remaining ingredients adding favorite seasoning until well combined.
- In a large grill pan on medium to high heat, sear the steak on both sides until desired temperature.
- Allow steak to rest at least ten minutes and slice against the grain into small strips.
- In the same grill pan, cook the shrimp on both sides for three minutes until cooked through thoroughly.
- Prepare Corn by sauteing in butter or oil browning until corn is charred.
- Prepare refried beans by heating until cooked through and top with cotija cheese for garnish.
- Warm queso until cooked through.
- Thinly slice jalapenos.
- Half sweet mini peppers.
- Thinly slice radish.
- Cute limes in wedges.