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Loaded Southwest Wedge Board

Products Used: Tanimura & Antle Artisan Baby Iceberg and Artisan Sweet Italian Red Onions
Ingredients

For the Wedges 

  • 3–4 heads Artisan Baby Iceberg, halved or quartered 
  • 1 ½ cups shredded BBQ pork or BBQ pulled chicken 
  • 1 cup grilled corn kernels  
  • ½ cup black beans, drained and rinsed 
  • ½ cup diced tomatoes or pico de gallo 
  • 1 avocado, diced 
  • ¼ cup thinly sliced Artisan Red Onions  
  • ¼ cup crumbled cotija cheese 
  • ½ cup crushed tortilla strips 
  • Chopped cilantro or scallions, for garnish 

For the Dressing 

  • ½ cup ranch dressing 
  • 2 tbsp BBQ sauce 
  • 1 tsp lime juice 
Directions
  1. Arrange the halved Artisan Baby Iceberg heads on a large board or platter.
  2. Spoon BBQ pork (or chicken) over the center of each wedge.
  3. Scatter black beans, corn, diced tomato, avocado, and red onion across wedges.
  4. Drizzle generously with the BBQ ranch dressing.
  5. Top with cotija cheese and tortilla strips.
  6. Garnish with cilantro or scallions and serve immediately.