“The Rock and Roll Southwest Sampler Platter”
Break out a couple of boxes of EL MONTERY Taquitos (Chicken and Beef) and Burritos (Bean & Cheese) and pop ’em in the oven on 400 for 20 minutes. While those are in, toss a couple of OLD EL PASO Chicken Fajitas in the microwave (covered loosely) for two minutes. Take ’em out, then toss ’em in an ungreased frying pan and crisp them by cooking for a minute or two (keep an eye on ’em) on each side. When it’s all done, arrange on a platter or plate, cutting the burritos and fajitas into fourths. Sprinkle with shredded cheese and taco seasoning, then serve with a plate of assorted dips, beans and sour cream – along with some veggies, like the GREEN GIANT corn that we used here.
And a bonus dish, “The Kid’s Fruit and Waffle Plate.”
For the entire recipe, visit The Rock Father.
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