Roasted Brussels & Grilled Veggie Tacos

• Spicy Ranch Sauce
• 1 cup KRAFT Ranch Dressing (FS)
• 1/2 cup PHILADELPHIA Whipped Cream Cheese
• 2 Tbsp. TAPATIO Hot Sauce
• Roasted Brussels Sprouts
• 1 gal. Brussels sprouts, separated into individual leaves
• 2 Tbsp. vegetable oil
• 1/2 tsp. kosher salt
• Veggie Mix
• 1 qt. grilled zucchini, medium diced
• 1 qt. grilled yellow squash, medium diced
• 1 qt. grilled portobello mushroom caps, medium diced
• 2 tsp. fresh oregano leaves
• 2 tsp. adobo seasoning
• Cilantro-Onion Topping
• 1/2 cup red onions, shaved
• 2 Tbsp. fresh cilantro leaves
• Taco assembly
• 24 each flour tortillas (6-inch)
• 1-1/2 cups Chihuahua cheese (asadero), shredded
• 24 slices avocado slices
• 3 cups jicama, peeled, julienned

1. Spicy Ranch Sauce: Mix ingredients until well blended.
2. Refrigerate until ready to use.
3. Roasted Brussels Sprouts: Toss ingredients until evenly coated.
4. Spread onto parchment paper-lined half sheet pans.
5. Bake in 300 degrees F standard oven 15 min.
6. or until crisp.
7. Veggie Mix: Toss ingredients; set aside.
8. Cilantro-Onion Topping: Toss ingredients; set aside.
9. For each serving: Heat 1 tortilla.
10. Fill with 1/2 cup Veggie Mix, 1 tsp.
11. Cilantro-Onion Topping, 1 Tbsp.
12. cheese, 1 avocado slice, 1/2 cup Roasted Brussels Sprouts and 2 Tbsp.
13. jicama.
14. Drizzle with 1 Tbsp.
15. Spicy Ranch Sauce or serve sauce on the side.

dressing, philadelphia whipped cream cheese, brussels, brussels sprouts, vegetable oil, kosher salt, veggie mix, grilled zucchini, grilled portobello mushroom caps, fresh oregano, cilantro, red onions, fresh cilantro, flour tortillas, chihuahua cheese, avocado, jicama

Taken from www.kraftrecipes.com/recipes/roasted-brussels-grilled-veggie-tacos-164813.aspx (may not work)