3/4 cup reduced fat reduced-fat ranch dressing
1 (5 ounce) can sliced fresh mushrooms
1 onion, cut into 1/2 inch slices
1 (10.75 ounce) can sliced mushrooms
1 1/2 cups water
1/2 teaspoon pepper
2 tablespoons olive oil
1 1/2 cups sliced fresh chile peppers
3 tablespoons chopped fresh cilantro or parsley
1 1/2 cups shredded Monterey Jack cheese
In a large bowl, mix together ranch dressing, mushrooms, onion slices, mushrooms, water, pepper, olive oil and chile peppers. Cover and refrigerate overnight.
In a small bowl, mix cheese. Spread over salsa and refrigerate overnight.