California Flatbread with Chipotle Ranch Drizzle
Cherry-Lime Granita
Ingredients
- ½ (8.8-oz) pkg whole-grain naan flatbreads
- 1 Tbsp olive oil
- ½ (8-oz) block Monterey Jack cheese, shredded
- 1 red bell pepper, chopped
- ¼ cup thinly sliced red onion
- 2 Tbsp coarsely chopped fresh cilantro
- 1 avocado, peeled, seeded, and chopped
- ½ cup refrigerated Ranch dressing
- ½ tsp ground chipotle chile pepper
Instructions
- Preheat oven to 400°F.
- Place flatbreads on baking sheets and brush with oil. Sprinkle with cheese, bell peppers, and onion.
- Bake 15 minutes or until cheese is melted and flatbreads are lightly browned.
- Sprinkle with cilantro and avocado. Stir together dressing and chipotle pepper; drizzle over flatbreads.
- Cut into wedges to serve.
Side Dish Ingredients
- 1 (16-oz) pkg frozen dark sweet cherries, thawed
- 2 Tbsp fresh lime juice
- 1 Tbsp honey
Side Dish Instructions
- Process cherries, lime juice and honey in a food processor or blender until smooth; transfer mixture to an 8-inch square pan or a loaf pan.
- Freeze 2 hours, scraping mixture with a fork every 30 minutes.
- Scoop frozen mixture into small dessert dishes to serve.
Vegetarian Meal Plan
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