Snack Plate

Ingredients

• 6 oz Reynaldo’s Longaniza, sliced

• 8 oz Reynaldo’s Queso Fresco, sliced

• 8 oz Reynaldo’s Queso Panela, sliced

• Galletas Latino crackers

• Cubed guava paste

• 1 bowl guacamole or refried beans

• 1/2 cup pickled red onions

• Mango or pineapple, crinkle-cut

• Plantain chips (long-cut, mariquitas-style)

Directions

1. Cook the Reynaldo Longaniza links according to package instructions, then slice

   Slice the Reynaldo’s Queso Fresco into wedges or strips

   Slice the Reynaldo’s Queso Panela and pan fry in a hot skillet until golden on both sides (queso frito)

   Cut the guava paste into small cubes

   Arrange the longaniza, queso fresco, and warm queso frito in their own sections on a serving board

   Add a bowl of guacamole or refried beans to the board

   Add a small bowl of pickled red onions

   Fill in the remaining space with cubed guava paste, crinkle-cut mango or pineapple, crisp crackers, and plantain chips

   Serve immediately while the queso frito is still warm