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Southwest Chopped Salad Recipe with Jalapeno and Aged Cheddar Quesadillas and Mexi-Ranch Dressing

Southwest Chopped Salad with Mexi-Ranch Dressing

A beautifully colored chopped salad filled with vegetables and cheese then garnishes with spicy quesadillas and served with a cool Mexi-Ranch dressing.
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Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
Servings: 4 salads
Author: Hezzi-D

Ingredients

For the Salad:

  • 6 c. lettuce chopped
  • 1 ear corn kernals cut off of it
  • 1/2 c. black beans rinsed and drained
  • 1 bell pepper chopped
  • 2 jalapenos minced
  • 1 avocado chopped
  • 1/4 c. Kerrygold Skellig Cheese chopped
  • 1/2 onions chopped
  • 2 radishes chopped

For the Mexi-Ranch Dressing:

  • 1/2 c. Ranch dressing
  • 1/4 c. southwest salsa
  • 1/4 c. avocado mashed

For the Quesadilla:

  • 4 flour tortillas
  • 2 t.easpoonsbutter
  • 1/2 c. Kerrygold Aged Cheddar cheese thinly sliced
  • 2 jalapenos minced

Instructions

  • In a large bowl combine all of the salad ingredients and toss to combine. Place two cups of salad on each of 4 plates.
  • To make the dressing, simply combine the ranch dressing, salsa, and mashed avocado in a small bowl. Mix until combined. Set aside.
  • To make the quesadillas, butter one side of a tortilla and put it in a large skillet over medium heat. Place half the cheese on top of the tortilla and sprinkle with half the jalapenos. Place another tortilla on top with the top of it buttered. Cook for 5 minutes on one side, flip, then cook for 3 minutes or until golden brown. Remove from pan and cut into 8 wedges. Repeat for remaining quesadilla.
  • Place 4 quesadilla wedges on each salad. Serve with Mexi-Ranch dressing.

Notes

A Hezzi-D Original Recipe