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Chorizo Salsa Ranch Quesadillas
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Serves 4 -6
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Ingredients:
1 lb bulk chorizo sausage
1 large sweet yellow onion, chopped
10 taco flour tortillas
1 jar Litehouse Lite Salsa Ranch Dressing and Dip, (13 oz)divided
2 cups shredded Mexican blend cheese
1 bunch chopped green onions
1 cup finely chopped fresh cilantro
1 cup chopped kalamata olives, optional
Olive oil
Directions:
Preheat a nonstick skillet over medium-high heat and brown chorizo and onion together until cooked through, about 10 minutes; set aside to cool.
Preheat large skillet or griddle over medium-high heat. Spread one side of 5 tortillas with Salsa Ranch Dip. Sprinkle each evenly with chorizo mixture, shredded cheese, green onions, cilantro, and olives, if using. Top each with another tortilla.
Coat bottom of skillet or griddle with olive oil and place quesadillas in pan; cover.
Heat, until brown on both sides, about 3 to 4 minutes, adding more olive oil to pan as needed. Cut into wedges with pizza wheel and top with more Salsa Ranch Dip.
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1 jar Litehouse Lite Salsa Ranch Dressing and Dip, (13 oz)divided
2 cups shredded Mexican blend cheese
1 bunch chopped green onions
1 cup finely chopped fresh cilantro
1 cup chopped kalamata olives, optional
Olive oil
Directions:
Preheat a nonstick skillet over medium-high heat and brown chorizo and onion together until cooked through, about 10 minutes; set aside to cool.
Preheat large skillet or griddle over medium-high heat. Spread one side of 5 tortillas with Salsa Ranch Dip. Sprinkle each evenly with chorizo mixture, shredded cheese, green onions, cilantro, and olives, if using. Top each with another tortilla.
Coat bottom of skillet or griddle with olive oil and place quesadillas in pan; cover.
Heat, until brown on both sides, about 3 to 4 minutes, adding more olive oil to pan as needed. Cut into wedges with pizza wheel and top with more Salsa Ranch Dip.
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