Friday, January 13, 2012

Chili Relleno Salad

Like I said in my previous post, I had a good bit of leftover chili relleno filling. Turns out, this filling goes great on top of a salad. I decided on a ranch dressing to cool down the spice a bit.

Let me tell you, this salad was good. I ate the entire big plate. Plus, it's simple.

For the dressing, you need: Ranch dressing (make your own if you're feeling motivated), chives, and taco seasoning.

Pour some ranch dressing in a bowl.

Add the chives

And the taco seasoning.

Stir it up and set aside.

For the rest of the salad you will need: a bunch of stuff in bags. Just kidding. You need salad mix (whatever blows your skirt up), cheese, cucumber, and bell pepper. I love the minis because I can use all of the colors without having a bunch of half cut up bell peppers in my fridge.

Chop up your bell pepper...

And your cucumber.

Throw your leftover filling in a bowl and microwave until hot.

Throw some lettuce on a plate.

Top with the peppers.

And cucumbers.

Next crumble some queso fresco on top.

And top with the hot filling. This ordering is very important. It makes sure that the cheese gets kinda melted. Mmm...

Cover with the ranch dressing we made earlier and tada! Easy lunch. Not to mention, tasty.

So good. My wise older sister likes to become a vegetarian from time to time. She learned from this that the key to a good salad is to have more toppings than lettuce. This is not a vegetarian salad, but it follows the rule and it's so good!

Chili Relleno Salad
Serves: 1

  • 2 Tbsp Ranch dressing
  • 1 tsp chives
  • 1/4 tsp taco seasoning
  • 1 cup leftover chili relleno filling
  • salad mix
  • 3 mini sweet peppers, chopped
  • 2 inches cucumber, chopped
  • 1/4 cup queso fresco
  1. Mix together first 3 ingredients and set aside.
  2. Reheat the chili relleno filling.
  3. Place on a large plate in this order: salad mix, peppers, cucumber, cheese, and filling.
  4. Top with ranch dressing and enjoy!

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