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Hidden Valley® : Easy Salsa Squaritos

Source of Recipe

HIDDEN VALLEY® THE ORIGINAL RANCH®Family friendly Food" Contest: Kathy Roth, 1st place, Heart of Illinois Fair


Recipe Introduction

List of Ingredients

-8 Big Buttermilk Biscuits
-1/4 Cup mild Chorizo Sausage (about 3 inches of the sausage stick)
-3/4 Cup Medium Bottled Salsa
-2 Cups Shredded Monterey Jack Cheese
-1 Envelope Hidden Valley Salad Dressing and Seasoning Mix
-1/4 cup Red Bell Pepper (or other color bell pepper)
-1/4 Cup Green Onions sliced very thin
-10 Large Pitted Black Olives, sliced
-Butter Flavor Spray Coating





Recipe

-Sauté Chorizo and chop into fine pieces as it cooks.
-Blot on paper towel.
-Grate the cheese, chop onions and peppers, and slice olives.
-Mix the salsa and envelope of salad dressing mix well and let stand.
-In large bowl, cut biscuits into 10 pieces each.
-Add salsa to cut up biscuits a little at a time as they are cut.
-When all biscuits are cut and in bowl, add rest of the salsa and mix well.
-Spray the 8-inch glass pan with butter flavor cooking spray and pour in biscuit mix.
-Spread the biscuits evenly over the pan.
-Spread green onions, bell pepper and sliced olives over the biscuit mix in that order.
-Top with the shredded Monterey jack cheese and spread it evenly over the top.
-Bake in preheated oven at 375 for 15 minutes until the edges start to brown.
-Reduce the heat to 350 for the remaining 15-20 minutes.
-If edges start to get too brown, lay a piece of aluminum foil over the top and continue baking until done.
-Let cool at least 15 minutes and cut in small squares.
-Can be served as an appetizer or entrée either warm or cold.
-Tastes great as a leftover the next day also.

*Serves 4 to 6.