1. Cut tortillas into matchstick-size strips; then heat oil for deep-frying . Add tortilla strips and cook for a few seconds until crisp; remove with a slotted spoon, drain and set aside. 2. Tear romaine lettuce into bite size pieces and place greens on six salad plates. 3. Ladle Cilantro-Pesto dressing on each salad and sprinkle each dish with cotija cheese and tortilla strips. 4. Arrange four red pepper strips like spokes on top of each salad and garnish with pepitas. 5. For the Dressing. 6. Place chile, pepitas, garlic, pepper, salt, oil, vinegar and cotija cheese in a blender or food processor; and blend for about 10 seconds, then add cilantro, bit by bit, until smoothly blended. 7. Place mayonnaise and water in large stainless-steel bowl and whisk until smooth. 8. Add blended chile mixture and mix thoroughly. 9. If the dressing is made ahead, place in an airtight container and refrigerate. May be stored up to three days. ---------------------------------------------------------------------------
Nutrition
Ingredients
