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Mexican Caesar Salad is a flavorful twist on your ordinary caesar salad recipe.
I love a good wedge salad, but am not a fan of blue cheese. So recently I made Mexican Caesar dressing recipe that a blog reader had sent me. and that is how this delicious Mexican Caesar Salad recipe was created.
For the dressing I used an Anaheim chili, pumpkin seeds, garlic, cotija cheese, cilantro and mayo. I mixed that, along with some salt, pepper and olive oil.  I purchased my roasted pepitas (pumpkin seeds) from Trader Joes. If you can only find the pepitas raw you can roast them yourself. Just put them in a dry pan over medium heat. Stir or shake them as they will burn easily. In just a few minutes they will start to pop and puff up and then they are roasted.
I just blended the ingedients up in my food processor.
And then add in the cilantro.
This dressing is delicious on any kind of salad. Just keep it in a jar in your refrigerator. I rarely buy store bought dressing because homemade dressing is just so easy to make and so much better.
Cut your head of iceberg lettuce into 8 wedges. Place your wedges on a plate and then add your toppings. In addition to homemade dressing, I topped Mexican Caesar salad with fresh tomatoes from the garden, bacon, Parmesan cheese and more pepitas.
Jim and I just dig into the same piece and share. Make sure you get plenty of the toppings as they do tend to fall of the wedge and puddle around the bottom but that is half the fun making sure you get a little bit of each flavor on your fork.
Mexican Caesar Salad Recipe
Mexican Caesar Salad
Ingredients
- 1 medium Anaheim chili
- 1/3 C roasted pepitas green pumpkin seeds
- 3 garlic cloves peeled
- 1/4 tsp black pepper
- 1 tsp salt
- 1 C olive oil
- 1/4 C red wine vinegar
- 5 Tbsp Cotija cheese Mexican cheese
- 1 bunch of cilantro
- 1 C mayonnaise
- 1/4 C water
- 1 head Iceberg Lettuce
- Toppings: 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:
Janie Landis says
Leigh Anne, how many will your Mexican Wedge Salad recipe serve? Considering serving it this Sunday (2/4) so hope to hear from you soon. I’m having 8 for dinner and wondering if the dressing will make enough for 8 wedge salads. Many Thanks!
Leigh Anne says
The recipe makes about a cup and a half so it should be enough, just really depends on how heavy people like their dressing.
Natalie says
I made this salad tonight for dinner and it was delicious!! I didn’t have an Anaheim Chile so I used half a seeded jalapeño instead for the dressing. I served it with some Tex-Mex shredded chicken and it was wonderful!! Thank you 🙂
Leigh Anne says
So glad you liked it – good to know it works with jalapenos too! Your dinner sounds delicious.
Katie B. of HousewifeHowTos.com says
Oh, I love a good wedge salad! It’s easy for the cook, and fun for the person eating. And this dressing sounds delicious. Thanks for sharing!
Leigh Anne says
Thanks Katie! Eating salad was never so fun!!
Gloria Prophet says
Mexican Ceaser salad, is a regular ceaser salad. It was created in Tijuana, Mexico. Last I heard the guy who created it, is still making them and serving them at people’s tables. though I don’t recall what restaurant it’s at.