Ingredients
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1 jalapeno, seeded and coarsely chopped
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1/4 cup sherry wine vinegar
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1/2 teaspoon sugar
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salt
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1/2 cup extra virgin olive oil
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vegetable oil, for frying
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4 (5 inch) corn tortillas, sliced into 1/4-inch thick strips (Can sub broken chips for ease)
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8 cups mixed greens
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3 ounces queso fresco, crumbled or 3 ounces ricotta cheese, mexican cheese, crumbled
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1/2 teaspoon fresh ground pepper
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3 limes, zest of, finely grated
Instructions
- 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.