Chopt Mexican Caesar Dressing Recipes
MEXICAN CAESAR SALAD
Wonderfully different salad! Great topped with grilled steak or chicken or as part of a Mexican themed dinner...
Provided by dukeswalker
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- 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).
Nutrition Facts : Calories 434.4, Fat 36.4, SaturatedFat 7.5, Cholesterol 16.6, Sodium 397.6, Carbohydrate 21, Fiber 5.5, Sugar 5, Protein 11.5
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- Mexican Caesar. This is the best dressing at Chopt. That's it. I tried to expand my horizons, but I stay loyal to my bae. Yes, it's simple. It's just a spicy caesar dressing, but you know what?
- Mexican Goddess. The first word that came to my mind when I tried this popular dressing was "fresh." It's light, cool and you can taste each ingredient and the harmonious mixture can make a boring salad into an amazing salad.
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- Make the dressing: Add all ingredients to a food processor. Pulse until thoroughly combined. Refrigerate until ready to use.
- Make the tortilla strips: In a large skillet, heat 1/4 inch of vegetable or canola oil. Once hot, add tortilla strips in a single layer and fry until golden and crispy. Remove to a paper towel and sprinkle immediately with a pinch of salt and a pinch of mexican spice blend. Repeat until all strips are fried.
- Assemble salad: Toss together lettuce, beans, corn, cheese, and dressing together in a large bowl. Top with tortilla strips and serve with fresh lime wedges and cilantro.
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