Serves: 5
Total Calories: 363
Place all dressing ingredients except cilantro, mayo and water in a blender or food processor. blend approx 10 sec., then add cilantro, mayo and water and blend until combined . 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.
This Mexican Tortilla Salad with Cotija Cheese and Cilantro-Pepita Dressing recipe is from the 2011 HomeCook'n Collection Cookbook. Download this Cookbook today.
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