Fiesta Salad Turnover
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
For the crust:
1 package (13.8 oz) refrigerated pie crust
1/2 cu (2 oz) shredded Colby and Monterey Jack cheese blend
For the Jalapeno-Lime Dressing:
1 jalapeno pepper, seeded and finely chopped
1/2 lime
1/2 cup sour cream
For the filling:
2 small plum tomatoes, seeded and diced (about 1/2 cup)
1/2 cup pitted ripe olives, sliced
1 lb 95% lean ground beef, cooked, crumbled, and drained
3/4 cup salsa
2 Tbsp taco seasoning mix
1 garlic clove, pressed
1/2 cup (2 oz) shredded Colby and Monterery Jack cheese blend
2 cups shredded lettuce
Instructions:
Preheat oven to 425°F. For crust, unroll pizza dough on a large round cooking stone and shape into a circle. Lightly spray the dough with nonstick cooking spray and sprinkle with cheese. Bake 13-15 minutes or until crust is light golden brown. Remove from oven. Immediately loosen crust from baking stone and flip over. Press crinkle cutter (or dull edge of a large knife) down center of crust to create a fold line (do not cut through crust). Fold crust in half to form a large taco shape. Set aside.
For jalapeno-lime dressing, finely chop jalapeno pepper. Snip cilantro using kitchen shears. Juice lime half into prep bowl. Add jalapeno pepper, cilantro and sour cream. Whisk until smooth and set aside.
For filling, dice tomatoes and slice olives. Set aside. In another bowl, combine ground beef, salsa, taco seasoning mix and garlic. Mix well. Microwave on HIGH for 3-4 minutes or until hot. Stir in cheese.
Open crust and spread half the dressing over bottom half of crust. Top with beef mixture. Sprinkle with lettuce, tomatoes, and olives. Drizzle with remaining dressing. Fold crust over fillings. To serve, cut into wedges.
Serves 6.
From The Pampered Chef Season’s Best Recipe Collection.