HIDDEN VALLEY SWEET CHILI RANCH RECIPES

Steps:

• Preheat the oven to 400°F. In a skillet, heat the oil over medium heat until simmering. Add the onions and cook for 5 to 7 minutes or until wilted. Add the beef to the skillet and cook for 7 to 10 minutes breaking the meat up with a wooden spoon until no longer pink, or until an internal temperature of 160°F has been reached. Remove the beef mixture from the skillet to a large bowl and let cool slightly. Add the Hidden Valley® Original Ranch® Sweet Chili Dressing to the beef mixture and stir until well coated. Place one tortilla on a parchment lined or oiled sheet pan. Spoon a fourth of the beef on top of the tortilla. Place another tortilla on top of that, then top with a fourth of the cheese and tomato. Repeat this three more times with the remaining ingredients. Bake the tortilla for 7 to 10 minutes or until the tortilla is crisp and the cheese is bubbly. Serve immediately. Drizzle with more Hidden Valley® Original Ranch® Sweet Chili if desired. Refrigerate any leftovers promptly in a shallow container. Discard any food left out more than 2 hours (or 1 hour if temperatures are above 90°F).

Steps:

• Cut the Chicken Cutlet (6) in half widthwise, and place them in a baking dish.
• Pour the Hidden Valley® Sweet Chili Ranch Dressing (2 cup) over the chicken. Toss to evenly coat with the dressing. Cover the baking dish with plastic wrap and place in the refrigerator to marinate for 2 hours or up to overnight.
• Remove chicken from the refrigerator and let sit at room temperature for 15 minutes.
• As the grill heats up, peel and cut the Mango (2) into 1/4-inch slices. Thinly slice the Red Onion (1/2) and cut the Fresh Cilantro (1/2 bunch) into 2" pieces. Set aside.
• Add the marinated chicken cutlets to the grill and cook for 3 minutes. Flip and cook on the other side for another 3-4 minutes, or until cooked through. Remove to a platter and set aside.
• Spread the mango slices in an even layer on the preheated grill. Let the fruit char slightly, then flip and let char on the other side, about 3-4 minutes total. Remove grilled mango to a plate and set aside.
• To build the sliders, cut the chicken to fit the roll and place on the bottom half of the Hawaiian Roll (12). Top with 2 grilled mango slices and a few slices of red onion, some cilantro and a piece of Bibb Lettuce (1 head).
• Repeat with remaining ingredients to make 12 sliders. Secure with a toothpick or skewer.