Type what you have

Ingredients

• ✓ ranch dressing
• refried bean
• salsa
• pizza crust
• romaine lettuce heart
• green onion
• tortilla chip
• pepper jack cheese

Instructions

1. 1 Adjust oven rack to lowest position, and heat oven to 450 degrees. Mix beans and 1/2 cup salsa in a medium bowl. Place crust on a cookie sheet, then spread the bean mixture over crust. Bake until it's crisp and warm, about 10 minutes.
2. 2 Remove from oven; top with lettuce, green onions and dollop with the remaining salsa. Drizzle (or, if dressing has an easy-pour top, squirt) dressing over pizza. Top with chips and cheese, then return to oven and bake until the cheese melts, about 2 minutes longer. Cut into 6 slices and serve. Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ ranch dressing
• sour cream
• taco sauce
• hamburger patty
• worcestershire sauce
• flour tortilla
• cheddar cheese
• colby jack cheese
• lettuce
• picante sauce

Instructions

1. 1 Combine sour cream, ranch dressing, and taco sauce in a bowl until smooth. Cover Southwest sauce; refrigerate for flavors to blend.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Cook hamburger patties on the preheated grill for 5 minutes, seasoning with Worcestershire sauce. Flip patties and arrange tortillas on grill; reduce heat under tortillas to medium-low. Top tortillas with Cheddar cheese and Colby-Jack cheese. Continue cooking patties until cooked through, about 5 minutes. Cook tortillas until cheeses melt, 2 to 4 minutes. An instant-read thermometer inserted into patty centers should read at least 160 degrees F (70 degrees C).
4. 4 Spread Southwest sauce onto 4 tortillas, cheese-sides up; top each with lettuce, picante sauce, and 1 patty. Top with remaining tortillas, cheese-sides down.

By KitchenWitch

Ingredients

• ✓ ranch dressing
• sour cream
• taco seasoning mix
• salsa
• rotisserie chicken
• corn tortilla
• lettuce
• tomato
• green onion
• black olive
• avocado
• colby monterey jack cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Combine ranch dressing, sour cream, 1 teaspoon taco seasoning, and salsa in a small bowl. Cover and refrigerate until serving.
3. 3 Toss chicken with remaining taco seasoning. Cover bowl loosely with wax paper or plastic wrap. Microwave chicken until chicken is heated through, about 2 to 3 minutes.
4. 4 Warm tortillas in a skillet for about a minute on each side to make them pliable.
5. 5 Place a scoop of chicken on the tortilla and top with lettuce, tomato, green onion, olives, avocado, cheese, and a spoonful of the ranch dressing mixture.

By Joan Dredge

Ingredients

• ✓ ranch dressing
• olive oil
• salt
• fusilli pasta
• ground beef
• taco seasoning mix
• mild salsa
• red bell pepper
• green onion
• jalapeno pepper
• black olive
• cheddar cheese

Instructions

1. 1 Fill a large pot with water; add oil and salt. Bring to a boil over high heat. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain; set aside.
2. 2 Heat a large skillet over medium-high heat. Add ground beef; cook and stir until crumbly and browned. Drain excess grease. Stir in taco seasoning mix, remove from heat, and cool completely.
3. 3 Combine salsa, bell peppers, ranch dressing, green onions, jalapeños, and black olives in a large bowl; stir in fusilli, beef mixture, and Cheddar cheese to combine. Cover the bowl with plastic wrap; refrigerate before serving, at least 1 hour.

By Jennifer Snchez

Ingredients

• ✓ ranch dressing
• cooking spray
• flour tortilla
• cheddar cheese
• tomato
• onion
• bacon
• salt
• black pepper
• avocado
• cilantro
• buffalo ranch dressing

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray a large cast iron skillet with cooking spray.
2. 2 Place prepared skillet over medium heat for 30 seconds. Add 1 flour tortilla and cook until bottom is browned and hardened, about 1 minute. Top tortilla with 1/2 of the Cheddar cheese, 1/2 of the tomato, 1/2 of the onion, and 1/2 of the bacon; season with salt and pepper. Cook until cheese starts to melt, about 1 minute.
3. 3 Transfer skillet to preheated oven and cook until cheese is completely melted, 2 to 3 minutes. Top tortilla with 1/2 of the avocado slices, cilantro, salt, and pepper. Drizzle ranch dressing and buffalo ranch dressing in a zig-zag motion over the top.
4. 4 Repeat with remaining ingredients.

By tcasa

Ingredients

• ✓ ranch dressing
• cooking spray
• olive oil
• onion
• rotisserie chicken
• bacon
• garlic
• salt
• black pepper
• garlic powder
• green onion
• sour cream
• corn tortilla
• cheddar cheese
• monterey jack cheese
• enchilada sauce

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Spray a 9x12-inch brownie pan with cooking spray.
2. 2 Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in chicken, bacon, and roasted garlic. Season with salt, pepper, and garlic powder. Stir in green onions.
3. 3 Mix ranch dressing and sour cream together in a small bowl. Remove chicken mixture from heat and stir just enough ranch mixture into the skillet to barely coat chicken.
4. 4 Hold 1 tortilla and spoon 2 tablespoons chicken mixture across the middle. Sprinkle 1 tablespoon Cheddar-Monterey Jack cheese blend over chicken and roll tortilla up. Place filled tortilla, seam-side down, against the short end of the pan so it does not unroll. Repeat with remaining tortillas and filling until pan is jammed full of enchiladas.
5. 5 Pour enchilada sauce on top of filled tortillas to cover without drowning them. Sprinkle remaining Cheddar-Monterey Jack cheese blend generously on top of everything.
6. 6 Bake in the preheated oven until bubbly on top, about 15 minutes.

By krimille

Ingredients

• ✓ ranch dressing
• firm tofu
• hot sauce
• sugar
• black pepper
• bread crumb

Instructions

1. 1 Slice tofu block in half lengthwise. Cut each half into 1/3-inch slices to make bite-sized 'nuggets.' Place tofu in resealable plastic bags and freeze until firm and dry, at least 24 hours.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Place tofu slices on a microwave-safe plate. Heat in the microwave until defrosted, 2 to 5 minutes. Squeeze out water from the tofu and place slices over 3 layers of paper towels to drain. Pat dry with additional paper towels.
4. 4 Mix ranch dressing, hot sauce, sugar, and black pepper together in a bowl. Pour bread crumbs into a separate bowl. Coat tofu slices with the ranch mixture and roll in bread crumbs until thoroughly coated.
5. 5 Bake in the preheated oven until tofu nuggets are golden brown, 20 to 25 minutes.

By CLOUD2

Ingredients

• ✓ ranch dressing
• chicken breast
• garlic
• basil

Instructions

1. 1 Combine the dressing, garlic and basil in a large resealable plastic bag. Add chicken pieces, turning them to coat. Squeeze out air and seal bag. Place in refrigerator for 1/2 hour.
2. 2 Preheat grill to medium heat.
3. 3 Grill chicken breasts for 6 to 8 minutes on each side, turning occasionally, until juices run clear when pierced with a fork.

By Trudi Davidoff

Ingredients

• ✓ ranch dressing
• cauliflower
• sour cream
• margarine
• cheddar cheese
• bacon bits

Instructions

1. 1 Place cauliflower in a large pot and cover with lightly salted water; bring to a boil. Reduce heat and simmer until it falls apart when pressed with a fork, 12 to 15 minutes. Drain.
2. 2 Pour cauliflower into a bowl with ranch dressing, sour cream, and margarine. Beat with an electric mixer until desired consistency is achieved.
3. 3 Top with Cheddar cheese and bacon bits.

By Whitney Hannah

Ingredients

• ✓ ranch dressing
• flour tortilla
• oaxaca cheese
• buffalo sauce
• chicken breast

Instructions

1. 1 Heat a skillet over medium-high heat. Place tortilla onto skillet and top with Oaxaca cheese. Drizzle on Buffalo sauce and ranch dressing. Place chicken one half of the tortilla and cook until cheese is melted, 2 to 4 minutes.
2. 2 Fold the tortilla in half, enclosing the filling. Flip once in the pan, and cook until both sides are golden brown, about 3 minutes more.
3. 3 Remove from skillet and cut quesadilla into 4 triangles.

By thedailygourmet

Ingredients

• ✓ ranch dressing
• pickle
• cream cheese
• bacon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Pat pickles dry with a paper towel. Cut cream cheese into 8 strips. Place 1 strip onto each pickle, and wrap with a strip of bacon, securing ends with toothpicks if necessary. Place pickles on the baking sheet.
3. 3 Bake in the preheated oven until bacon is browned, 12 to 15 minutes. Let cool slightly, then serve with ranch dressing.

By France Cevallos

Ingredients

• ✓ ranch dressing
• green cabbage
• olive oil
• salt
• black pepper
• bacon

Instructions

1. 1 Cut cabbage in half through the core. Discard any loose leaves. Cut two 3/4-inch steaks from each half of cabbage.
2. 2 Whisk olive oil, salt, and pepper together in a small bowl. Brush oil over one side of each steak and let sit for 5 minutes to absorb. Flip steaks over and brush with remaining oil.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Place steaks directly on the grate and grill for 5 minutes. Using tongs, carefully flip the steaks over and grill for 5 minutes more.
5. 5 Transfer steaks to serving plates. Drizzle 1 tablespoon ranch dressing over each and top with crumbled bacon.

By Soup Loving Nicole

Ingredients

• ✓ ranch dressing
• honey
• sriracha sauce
• chicken breast
• pizza crust
• colby-jack cheese

Instructions

1. 1 Preheat a countertop induction oven to medium and select the Grill function.
2. 2 Mix honey and Sriracha together in a bowl.
3. 3 Place chicken onto the preheated grill pan and set the timer for 4 minutes. Turn chicken after 2 minutes. Remove from the oven and stir into the honey mixture.
4. 4 Unroll pizza crust flat onto the grill pan. Spread ranch dressing on pizza crust and sprinkle marinated chicken over top. Sprinkle with Colby-Jack cheese.
5. 5 Place pizza in the oven, press Auto Cook, and select the Frozen Pizza setting for a 12-inch pizza. Cook until the timer goes off, about 13 minutes.
6. 6 Remove from the oven and cut into slices.

By duboo

Ingredients

• ✓ ranch dressing
• ✓ ranch dressing
• bread crumb
• parmesan cheese
• salt
• black pepper
• garlic powder
• egg
• chicken breast

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease an 11x7-inch baking dish.
2. 2 Combine bread crumbs, Parmesan cheese, salt, black pepper, and garlic powder in a shallow bowl. Beat egg and 1/4 cup ranch dressing in another shallow bowl; toss chicken in egg mixture until coated. Press chicken into bread crumb mixture and transfer to prepared baking dish.
3. 3 Bake in preheated oven until chicken is no long pink in the center and juices run clear, 12 to 15 minutes. Serve with remaining 1/4 cup dressing as dipping sauce.

By Crixxie

Ingredients

• ✓ ranch dressing
• pork sausage
• cream cheese
• parmesan cheese
• jalapeno pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Place sausage in a skillet over medium heat. Cook and stir until evenly brown; drain.
4. 4 Mix sausage, cream cheese, and Parmesan cheese together in a large bowl.
5. 5 Spoon about 1 tablespoon of sausage mixture into each jalapeño half; arrange stuffed halves in baking dishes.
6. 6 Bake in the preheated oven until bubbly and lightly browned, about 20 minutes. Serve with ranch dressing.

By MERLOT_58

Ingredients

• ✓ ranch dressing
• chicken
• hot sauce
• macaroni and cheese mix
• margarine
• milk
• celery
• blue cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix chicken, hot sauce, and ranch dressing together in a bowl until coated; set aside for flavors to blend.
3. 3 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer back to the pot. Stir margarine, milk, and cheese powder into pasta until sauce is smooth.
4. 4 Pour half of the macaroni and cheese into an 8-inch square casserole dish; top with chicken mixture, celery, and blue cheese. Spread remaining macaroni and cheese on top of blue cheese layer.
5. 5 Bake in the preheated oven until chicken is warmed and casserole is bubbling, about 15 minutes.

By Mknepp511

Ingredients

• ✓ ranch dressing
• beer
• all-purpose flour
• salt
• black pepper
• green bean
• sriracha sauce
• horseradish

Instructions

1. 1 Mix beer, flour, salt, and pepper together in a bowl. Coat beans with batter in small batches and shake off excess.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturers' instructions.
3. 3 Line the bottom of the air fryer basket with parchment paper. Place battered beans into the prepared basket in a single layer.
4. 4 Cook in the preheated air fryer until golden brown and crispy on the outside, 8 to 10 minutes. Repeat to cook remaining batches if necessary.
5. 5 While the beans are cooking, mix ranch dressing, Sriracha, and horseradish together in a bowl.
6. 6 Serve green beans with dipping sauce.

By bdweld

Ingredients

• ✓ ranch dressing
• potato nugget
• rotisserie chicken breast
• cheddar cheese
• salsa
• buffalo wing sauce
• cayenne pepper
• cilantro

Instructions

1. 1 Heat air fryer to 370 degrees F (190 degrees C) for 2 minutes.
2. 2 Add potato nuggets and cook until all pieces are cooked and crispy, shaking basket frequently, about 12 minutes. You may need to cook them in batches.
3. 3 Divide potato nuggets between plates and top with even amounts of chicken, Cheddar cheese, and salsa.
4. 4 Blend the ranch and buffalo sauce together in a bowl. Drizzle sauce over totchos. Garnish with cayenne pepper and cilantro.

By thedailygourmet

Ingredients

• ✓ ranch dressing
• wagon wheel pasta
• pea
• corn
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, 9 to 12 minutes. Drain and let cool in the refrigerator, at least 15 minutes.
2. 2 Mix cooled pasta with ranch dressing, peas, corn, salt, and pepper.

By rharejr

Ingredients

• ✓ ranch dressing
• bacon
• vegetable oil
• pizza crust
• ranch seasoning
• mozzarella cheese
• chicken
• red onion
• tomato
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Cook bacon in a large skillet and over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and cool.
3. 3 Pour oil into a 12-inch cast iron skillet. Brush oil all over the interior of the skillet. Place dough into the skillet and shape into a pizza, forming a crust at the edge. Prick dough all over with a fork.
4. 4 Bake in the preheated oven for 5 minutes. Remove from oven and reshape dough if necessary. Sprinkle the top of the dough with 2 teaspoons ranch seasoning. Spread ranch dressing on top.
5. 5 Sprinkle shredded mozzarella, chicken, and red onion over pizza crust. Crumble cooled bacon on top.
6. 6 Bake in the preheated oven until cheese is melted and top is browned, about 20 minutes.
7. 7 Remove pizza from oven and top with tomato slices. Melt butter and mix in the remaining dry ranch seasoning. Brush crust with butter-ranch mixture.
8. 8 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
9. 9 Broil pizza until cheese is golden brown, 2 to 3 minutes, being careful not to burn.

By thedailygourmet

Ingredients

• ✓ ranch dressing
• bread crumb
• panko bread crumb
• parmesan cheese
• seasoning salt
• black pepper
• garlic powder
• buttermilk ranch dressing
• chicken breast
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Combine Italian bread crumbs, panko bread crumbs, Parmesan cheese, seasoning salt, pepper, and garlic powder in a bowl.
3. 3 Combine spicy ranch dressing and buttermilk ranch dressing in a separate bowl. Dip chicken into dressing until both sides are coated, then coat in bread crumb mixture. Place chicken in a single layer on the prepared baking sheet, leaving space between pieces. Lightly drizzle chicken with melted butter.
4. 4 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Misa Yarmie

Ingredients

• ✓ ranch dressing
• salsa
• cornbread muffin
• pinto bean
• corn
• green chile pepper
• black olive
• bell pepper
• chicken
• bacon
• red onion
• tomato
• cheddar cheese

Instructions

1. 1 Mix ranch dressing and salsa together in a small bowl.
2. 2 Layer 1/2 of the corn bread crumbles, pinto beans, corn, green chile peppers, and olives in a large bowl; cover with 1/2 of the dressing mixture. Layer bell pepper, chicken, bacon, onion, and tomatoes over dressing. Top with remaining corn bread crumbles and dressing mixture. Sprinkle Cheddar cheese on top. Cover with plastic wrap and refrigerate until flavors combine, 3 to 4 hours.

By Shirley

Ingredients

• ✓ ranch dressing
• egg
• bread crumb
• parmesan cheese
• chicken breast
• cajun seasoning
• olive oil
• lettuce
• tomato
• carrot
• egg

Instructions

1. 1 Beat egg in a shallow dish.
2. 2 Mix bread crumbs and Parmesan cheese together in a shallow dish.
3. 3 Season chicken with Cajun seasoning. Dip chicken into beaten egg and dredge in bread crumb mixture, pressing lightly to coat evenly.
4. 4 Heat olive oil in a deep skillet over medium-high heat. Cook breaded chicken in the hot oil until golden brown, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain chicken on paper towels. Slice into strips.
5. 5 Divide lettuce, tomato, carrots, and hard-boiled eggs between 2 large pasta bowls. Top with sliced chicken; drizzle salad dressing on top.

By bwg

Ingredients

• ✓ ranch dressing
• hot chile paste
• chicken breast
• red onion
• bacon
• salt
• black pepper
• bamboo skewer

Instructions

1. 1 Whisk 1/3 cup ranch dressing and hot chile paste together in a large glass or ceramic bowl. Add chicken cubes and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 3 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove chicken from marinade and shake off excess; transfer to a plate or baking sheet lined with paper towels. Pat chicken cubes dry with paper towels. Discard remaining marinade.
4. 4 Thread one piece of onion about 1 1/2-inches down one skewer.
5. 5 Thread one strip of bacon onto skewer at one end so the rest of the strip is hanging down. Thread one cube chicken onto skewer, then loop the bacon over chicken cube to form an "S" shape and thread the next portion of bacon onto the skewer. Continue to thread the bacon and chicken onto the skewer until entire strip of bacon is threaded, using 4 to 5 cubes of chicken.
6. 6 Thread one piece of onion onto the end of the same skewer.
7. 7 Repeat steps 4 through 6 for all twelve skewers. Season skewers with salt and pepper.
8. 8 Cook skewers on the preheated grill, turning every 3 to 4 minutes, until nicely browned on all sides and meat is no longer pink in the center, 12 to 16 minutes total per skewer. Serve with ranch dressing as a dipping sauce.

By John Mitzewich

Ingredients

• ✓ ranch dressing
• chicken breast
• salt
• black pepper
• corn
• romaine lettuce
• bacon
• avocado
• tomato
• red onion
• flour tortilla

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season chicken with salt and pepper.
2. 2 Cook chicken and corn on the preheated grill until chicken is no longer pink in the center and juices run clear and corn is tender, 5 to 7 minutes per side. An instant-read thermometer inserted into the center of the chicken breasts should read at least 165 degrees F (74 degrees C). Remove from heat and allow to cool enough to handle, about 5 minutes. Cut corn kernels from the cobs. Slice chicken into 1/2-inch pieces.
3. 3 Combine chicken, corn, lettuce, bacon, avocado, tomatoes, and onion in a mixing bowl. Season with salt and pepper. Add ranch dressing and mix well.
4. 4 To assemble, place 2/3 cup of the mixture on the bottom 1/3 of a tortilla. Fold in the sides and roll tight. Continue with remaining tortillas.

By James Roos

Ingredients

• ✓ ranch dressing
• cooking spray
• chicken breast
• panko bread crumb
• parmesan cheese
• garlic powder
• parsley flakes

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Cover a baking sheet with aluminum foil; place a wire cooling rack on top and spray with cooking spray.
2. 2 Put chicken into a gallon-size resealable plastic bag. Add ranch dressing; seal and shake bag to coat chicken evenly.
3. 3 Mix panko, Parmesan cheese, garlic powder, and parsley together in a bowl; pour into bag with chicken. Seal and shake bag to coat thoroughly. Remove from bag; place on rack in a single layer.
4. 4 Bake in the preheated oven until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Turn broiler on high; broil until crispy, about 1 minute.

By Samantha

Ingredients

• ✓ ranch dressing
• potato nugget
• chicken breast
• celery seed
• olive oil
• buffalo wing sauce
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Spread potato nuggets in a single layer on a baking sheet.
3. 3 Bake in the preheated oven until golden brown, about 25 minutes.
4. 4 Meanwhile, place chicken in a large bowl. Add celery seed and olive oil; stir to coat.
5. 5 Heat a large skillet over medium-high heat. Add chicken and cook until golden brown on all sides, about 15 minutes. Turn heat off and add wing sauce; stir to coat.
6. 6 Remove potatoes from the oven. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low.
7. 7 Spoon chicken mixture evenly over potatoes and top with Monterey Jack cheese.
8. 8 Broil in the preheated oven until cheese is melted, about 5 minutes. Remove and drizzle ranch dressing over the top. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ ranch dressing
• chicken breast
• cashew
• avocado
• dill
• salt
• black pepper

Instructions

1. 1 Mix chicken, cashews, avocado, ranch dressing, dill, salt, and pepper together in a bowl. Chill for at least 30 minutes before serving.

By Chrissy

Ingredients

• ✓ ranch dressing
• paprika
• coriander
• cumin
• garlic salt
• black pepper
• flank steak

Instructions

1. 1 Combine paprika, coriander, cumin, garlic salt, and black pepper in a large resealable plastic bag. Add steak, shake to coat, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 20 minutes.
2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lightly grease a baking sheet.
3. 3 Remove steak from marinade; place on the prepared baking sheet.
4. 4 Cook under the preheated broiler until desired doneness, about 5 minutes per side. Serve steak with ranch dressing for dipping.

By 2COOLBABY2

Ingredients

• ✓ ranch dressing
• milk
• all-purpose flour
• garlic and onion seasoning
• panko bread crumb
• ranch dressing mix
• portobello mushroom
• cooking spray

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Set up a breading station with 4 shallow dishes. Add milk to the first dish. Mix flour and seasoning blend together in the second dish. Add ranch dressing to the third dish. Mix panko bread crumbs and dry ranch dressing in the fourth dish.
3. 3 Dip each mushroom first into milk, then flour, shaking off excess flour. Dip in ranch dressing, followed by panko bread crumbs. Set mushrooms in a shallow air fryer pan or the air fryer basket and spray with nonstick cooking spray.
4. 4 Air-fry until mushrooms are golden, about 7 minutes.

By thedailygourmet