Yields Makes 6 servings
This Mexican dish is a fun twist on caesar salad. The tortilla strips and roasted pumpkin seeds provide a delicious crunch and complement the tasty dressing.

How to Make It

Step 1
1

Cut tortilla into strips about 1/4 inch wide and 2 inches long. Arrange in single layer in pan about 10 by 15 inches.

Step 2
2

Bake in a 400° oven until strips are crisp, about 10 minutes.

Step 3
3

Meanwhile, in a blender or food processor, whirl the sour cream, garlic, lemon juice, anchovy paste, and cilantro until cilantro is finely chopped.

Step 4
4

Place lettuce in a wide bowl, add dressing, and mix. Top with tortilla strips, pumpkin seed, and cheese. Mix to serve.

Ingredients

 1 chili- or tomato-flavor flour tortilla (10 in.)
 2/3 cup nonfat or reduced-fat sour cream
 1 clove garlic, chopped
 2 tablespoons lemon juice
 1 1/2 teaspoons anchovy paste
 2 tablespoons fresh cilantro
 8 cups rinsed, crisped romaine lettuce in bite-size pieces
 2 tablespoons shelled, roasted pumpkin seed
 3 tablespoons crumbled cotija or feta cheese

Directions

Step 1
1

Cut tortilla into strips about 1/4 inch wide and 2 inches long. Arrange in single layer in pan about 10 by 15 inches.

Step 2
2

Bake in a 400° oven until strips are crisp, about 10 minutes.

Step 3
3

Meanwhile, in a blender or food processor, whirl the sour cream, garlic, lemon juice, anchovy paste, and cilantro until cilantro is finely chopped.

Step 4
4

Place lettuce in a wide bowl, add dressing, and mix. Top with tortilla strips, pumpkin seed, and cheese. Mix to serve.

Mexican Caesar Salad