• 1 package Siete Tortillas (I used the almond flour ones), cut into fourths
• coconut oil spray
• couple pinches of himalayan sea salt

For the hatch green chile

• 4 hatch chiles, roasted, skin removed, seeds removed*
• 1 jalapeño, roasted, seeds removed*
• 1/4 white onion, roughly chopped
• 2 garlic cloves
• 1/2 cup cilantro
• 1/2 lime, juiced
• 1 tablespoon honey
• pinch of himalayan sea salt

For the other toppings

• 1 pound ground chorizo
• Tessemae’s Creamy Ranch Dressing
• 3 fresno peppers, sliced
• green onions, sliced
• cilantro, minced