Mexican Caesar Salad Recipe

 Mexican caesar salad

This Mexican Caeser salad is to die for. It’s ten times better than El Torito’s, guaranteed.
Hands down, it’s my husband’s favorite salad. I only make it on special occasions due to the higher fat content, but ooooooh, it’s worth it. (You can blame the Cojita cheese!) Just plan a bit more time on the treadmill that morning…
And be sure to try the go-to classic Caeser dressing for a yummy salad any day of the week.

This recipe is inspired by a former mentor, amazing chef and teacher Jill Bosich. I had the pleasure to work with her at the Southern California Gas Company’s Foodservice Equipment Center

And a special thanks to my talented mom-by-marriage, Geri Centonze for her beautiful food photography.

 Mexican Caesar Salad

 

Mexican Caesar Salad
Serves 8
Creamy, nutty and delicious!
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Dressing
  1. 3 Anaheim green chilies rubbed with a bit of vegetable oil
  2. 1/2 cup pepitas, roasted
  3. 5 oz Cotija cheese
  4. 2 cloves garlic
  5. 1/2 cup mayonnaise
  6. 1/2 cup greek yogurt
  7. 3 bunches cilantro, leaves only
  8. 2 oz red wine vinegar
  9. 4 oz avocado oil
  10. 4 oz water
  11. 1/4 teaspoon freshly ground pepper
  12. 3/4 teaspoon salt
Salad
  1. 2 heads Romaine lettuce, chopped and dried
  2. 5 oz Cojita cheese, crumbled
  3. 1 cup red bell pepper, julienned
  4. 2 cups freshly fried strips of corn tortillas
Equipment Needed
  1. Food Processor
Dressing Instructions
For the Chilies
  1. Turn on broiler to low and roast green chilies for about 10-15 minutes, turning on occasion, until blistered.
  2. Cover chilies with foil or place in paper bag and seal to let steam for 5 minutes.
  3. Peel off skin and seed chilies once cool to the touch.
In a Food Processor
  1. Place peeled/seeded chilies, pepitas, Cotija cheese and garlic. Pulse to process.
  2. Add mayonnaise, yogurt, cilantro, red wine vinegar, oil, water, salt and pepper. Process until smooth and creamy.
Assemble Salad
  1. In a large bowl, add lettuce, cheese, bell pepper, tortilla strips and dressing.
  2. Toss and enjoy.
Notes
  1. This recipe is inspired by a former mentor, amazing chef and teacher Jill Bosich.
Nutrition Info (Dressing only)
  1. Kcal 267 | Fat 28g | Sat Fat 4g | Chol 5mg | Sodium 317mg | Carb 1g | Fiber 1g | Sugar 0g | Protein 3g
In Wealth & Health http://www.inwealthandhealth.com/
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3 Comments

  1. Geri Centonze February 12, 2015
  2. Queene Greene November 6, 2015
    • Jessa Nowak November 8, 2015

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