TOSTITOS^® SCOOPS!^® PARTY PLATTER

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Prep Time:

60 min

Cook Time:

45 min

Total Time:

105 min

Servings:

30 servings

TOSTITOS^® SCOOPS!^® party platter for all of your party needs.

Ingredients

PLANTAIN CEVICHE

LECHE DE TIGRE:

1/4 cup celery juice
3 tbsp lime juice
1/4 cup coconut milk
2 tbsp minced red onion
2 tbsp Aji Amarillo paste
1 tsp grated ginger
1 tsp kosher salt

CEVICHE:

2 cups crushed Natuchips^® Plantain Chips
1/2 cup minced red onion
1/4 cup minced celery
1/4 cup minced red bell pepper
1/2 cup diced avocado

PORK MOJO:

2 ½ lbs boneless, skinless pork shoulder
1/2 cup rough chopped garlic
1/4 cup vegetable oil
1 cup sour orange juice
1/4 cup orange juice
1/4 cup lime juice
1/4 cup lemon juice
2 tbsp adobo seasoning
1 tsp kosher salt
1/2 tsp dried oregano
1/2 tsp ground cumin

QUESO:

1/4 cup vegetable broth
1/2 cup diced tomato
2 tbsp minced onion
1 tsp chopped garlic
1/4 cup chopped canned green chiles
1 ½ cups TOSTITOS^® Salsa Con Queso
1/2 cup shredded sharp cheddar cheese
2 tbsp chopped cilantro

PICO DE GALLO:

2 cups 1/4” diced Roma tomato
1/2 cup 1/4” diced red onion
2 tbsp chopped jalapeño
1 tsp minced garlic
2 tbsp chopped cilantro
2 tbsp lime juice
1/2 tsp kosher salt

PLATTER:

150 TOSTITOS^® SCOOPS!^®

PLANTAIN CEVICHE SCOOPS!^®:

2 cups plantain ceviche (see ingredients)
1 bag NatuChips^® Plantain Chips
1/4 cup cilantro leaves

CUBAN PORK MOJO SCOOPS!^®:

2 cups pork mojo (see ingredients)
1/2 cup sliced green onion

QUESO AND PICO DE GALLO SCOOPS!^®:

2 cups queso (see ingredients)
2 cups pico de gallo (see ingredients)

QUESO AND BARBACOA SCOOPS!^®:

2 cups queso (see ingredients)
2 cups barbacoa
1/2 cup thin avocado slices
1/4 cup cilantro leaves

CHICKEN TAGINE SCOOPS!^®:

2 cups chicken tagine
1/2 cup pomegranate seeds

Instructions

Step 1
PLANTAIN CEVICHE:

Step 2
Leche de Tigre: Place all ingredients in a blender and blend until smooth. Refrigerate until ready to use.

Step 3
Ceviche: Combine all ingredients with Leche de Tigre. Allow to sit for at least 15 minutes before serving.

Step 4
PORK MOJO:

Step 5
Place vegetable oil in saucepan over high heat. Once the oil begins to shimmer, add the garlic and cook. Constantly move the garlic to prevent burning.

Step 6
Once garlic begins to brown slightly, remove from heat, and add all remaining ingredients except for the pork. Stir until well combined.

Step 7
Place pork and marinade in pressure cooker* and cook, at high pressure, for 35 minutes. When finished, remove pork from liquid and cool. Shred pork and add back the cooking liquid.

Step 8
*Instead of a pressure cooker, the pork can be cooked over medium heat with a lid for 3 hours. Replace water if needed so the pork does not dry out.

Step 9
QUESO:

Step 10
In a small sauce pot, combine the broth, tomato, onion, garlic and green chiles and simmer for 10 minutes but don’t boil. Add the TOSTITOS^® Salsa con Queso and warm for 5 minutes, then stir in the cheese until melted.

Step 11
Remove from heat and stir in cilantro.

Step 12
PICO DE GALLO:

Step 13
Mix all ingredients together in medium bowl and refrigerate until ready to use.

Step 14
QUESO PLATTER:

Step 15
Place all finished SCOOPS!^® in desired arrangement style on large party tray.

Step 16
PLANTAIN CEVICHE SCOOPS!^®:

Step 17
Place 2 tsp of Plantain Ceviche (including some liquid) into TOSTITOS^® SCOOPS!^®.

Step 18
Garnish with single NatuChips^® plantain chip and cilantro leaf.

Step 19
CUBAN PORK MOJO SCOOPS!^®:

Step 20
Place 2 tsp of Pork Mojo into TOSTITOS^® SCOOPS!^®.

Step 21
Garnish with sprinkle of sliced green onion.

Step 22
QUESO AND PICO DE GALLO SCOOPS!^®: