Mexican Caesar Salad

Mexican Caesar Salad is a fun, flavorful twist on your ordinary caesar salad recipe.

This salad has all the elements of a good classic Caesar Salad but with a latin twist! The addition of an Anaheim chili, cotija cheese, cilantro and pepitas gives it a definite Mexican flare!

I love to serve it over romaine lettuce but you can use, Iceberg, Spinach, Kale or even use it on a Wedge Salad.

Dressing Ingredients

• Anaheim Chili. This is a fairly mild chili but feel free to substitute with a hotter chili if you prefer.
• Cotija Cheese. This is a Mexican cheese that is crumbly and slightly salty.
• Pepitas. Also known as pumpkin seeds, I prefer roasted or toasted sunflower seeds. To roast yourself, put them in a dry pan over medium heat. Stir or shake pan as they burn easily. In a few minutes they will start to pop and puff up and then they are roasted.

• Cilantro
• Mayonnaise
• Olive Oil
• Red Wine Vinegar
• Salt and Pepper

How to Make Mexican Caesar Salad

• Place all salad dressing ingredients except for cilantro into a food processor.
• Pulse to blend together.

• Add in cilantro and pulse again.

• In a bowl combine mayonnaise and water, stir to combine.
• Add in mixture from food processor and stir to combine.

• Place cut or torn lettuce into a large bowl.
• Add salad dressing and toss to coat.
• Top with tomato, sliced avocado, more pepitas, bacon and/or tortilla strips.

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5 from 3 votes

Mexican Caesar Salad

Recipe From: Leigh Anne Wilkes

This delicious wedge salad replaces the traditional blue cheese dressing with a homemade Mexican caesar salad dressing

serves: 8 servings

Prep:20 minutes minutes

Cook:0 minutes minutes

0 minutes minutes

Total:20 minutes minutes

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Ingredients

• ▢ 1 medium Anaheim chili
• ▢ 1/3 cup roasted pepitas green pumpkin seeds
• ▢ 3 garlic cloves peeled
• ▢ 1/4 tsp black pepper
• ▢ 1 tsp salt
• ▢ 1 cup olive oil
• ▢ 1/4 cup red wine vinegar
• ▢ 5 Tbsp Cotija cheese Mexican cheese
• ▢ 1 bunch of cilantro
• ▢ 1 cup mayonnaise
• ▢ 1/4 cup water
• ▢ 1 head romaine lettuce
• ▢ Garnish with bacon, tomato, pepitas, Parmesan cheese, dried bananas

Instructions

• If you can not find roasted pepitas you can roast your own in a dry pan. Just heat them, stirring often, until they begin to puff and pop. They are then roasted.

Dressing

• Place chili, pepitas, garlic, pepper, salt, olive oil, vinegar and cheese into food processor and pulse until well combined.
• Add in cilantro and pulse some more.
• In another bowl combine mayo and water and mix until smooth. Add in cilantro mixture.
• Serve over wedge of Iceberg lettuce.
• Top with bacon, tomato, pepitas, Parmesan cheese and dried bananas

Nutrition Facts:

Calories: 504kcal (25%) Carbohydrates: 5g (2%) Protein: 4g (8%) Fat: 53g (82%) Saturated Fat: 9g (56%) Polyunsaturated Fat: 17g Monounsaturated Fat: 26g Trans Fat: 1g Cholesterol: 21mg (7%) Sodium: 631mg (27%) Potassium: 254mg (7%) Fiber: 2g (8%) Sugar: 2g (2%) Vitamin A: 6896IU (138%) Vitamin C: 5mg (6%) Calcium: 87mg (9%) Iron: 2mg (11%)

* Disclaimer: All nutrition information are estimates only. Read full disclosure here.

Course:Salad

Cuisine:Mexican

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