roasted red pepper, cut into 2 halves, then into thin strips
cup pepitas (roasted pumpkin or squash seeds)
Serving Size: 1 (176) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 327 g75 %
Total Fat 36.4 g55 %
Saturated Fat 7.5 g37 %
Cholesterol 16.6 mg
Sodium 397.6 mg
Dietary Fiber 5.5 g21 %
Sugars 5 g20 %
Protein 11.5 g
Place all dressing ingredients except cilantro, mayo and water in a blender or food processor. blend approx 10 sec., then add cilantro and blend until smooth.
Place mayo & water in a glass jar or bowl and shake or whisk until combined - add the blended ingredients and mix thoroughly. Place in an airtight container and refrigerate, will keep for 3 days.
Cut tortillas into match sized sticks. Heat oil in saute pan over med-high; fry tortillas until crisp. Remove with slotted spoon and drain on paper towels. Set aside.
Tear lettuce into bite size pieces, toss in large bowl with half of the crumbled cheese, roasted peppers, pepitas and as much salad dressing as you wish. Top with the remaining cheese, roasted peppers, pepitas and fried tortilla strips.
NOTE***Cojita is a hard cheese, similar to parmesan, found in some grocery stores and most mexican markets. To make assembly easier I often use crumbled tortilla chips. I also buy the jarred roasted red peppers packed in water & already roasted pepitas - I'm too lazy to roast my own! I've also subbed shelled, roasted sunflower seeds for the pepitas - and it was ok (not as good as the pepitas).