Zesty Salad With Tortilla Strips

Name: Zesty Salad With Tortilla Strips
Prep time: 8 min
Cook time: 1 min
Total time: 9 min
Yield: 6 serving(s)
Ingredients: 1 jalapeno, seeded and coarsely chopped; 3 limes, zest of, finely grated; 1/4 cup sherry wine vinegar; 1/2 teaspoon fresh ground pepper; 1/2 teaspoon sugar; salt; 1/2 cup extra virgin olive oil; vegetable oil, for frying (optional); 4 (5 inch) corn tortillas, sliced into 1/4-inch thick strips (Can sub broken chips for ease); 8 cups mixed greens; 3 ounces queso fresco, crumbled or 3 ounces ricotta cheese, mexican cheese, crumbled

(3)

Recipe by NcMysteryShopper

This simple salad pairs wonderfully with any meal, but especially well with seafood. I call the salad, Ensalada Chilpancingo; Chilpancingo is the capital of Pacific Coastal Guerrero in Mexico.

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READY IN: 9mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

1

jalapeno, seeded and coarsely chopped
3

limes, zest of, finely grated
¹⁄₄

cup sherry wine vinegar
¹⁄₂

teaspoon fresh ground pepper
¹⁄₂

teaspoon sugar
salt
¹⁄₂

cup extra virgin olive oil
vegetable oil, for frying (optional)
4

(5 inch) corn tortillas, sliced into 1/4-inch thick strips (Can sub broken chips for ease)
8

cups mixed greens
3

ounces queso fresco, crumbled or 3 ounces ricotta cheese, mexican cheese, crumbled

DIRECTIONS

Using a blender or food processor, pulse jalapeño with zest, vinegar, pepper, sugar and 1 1/2 teaspoons salt until JUST chopped. Blend in the olive oil.
In a medium saucepan, heat 1" of oil to 350°. Fry tortilla strips until crisp and golden, about 1 minute. Drain on paper towels and season with salt. Alternatively, preheat oven to 400°. Spread tortilla strips on sheet and spray with oil. Sprinkle salt and bake for 8 minutes, until golden and crisp.
In a large mixing bowl, toss greens with vinaigrette. Mound salad on chilled plates and top with cheese and tortilla strips.

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