Mexican Ceasar Salad

• 12 anaheim chili, roasted peeled and seeded
• 13 cup pepitas, roasted (pumpkin seeds)
• 2 garlic cloves, peeled
• 14 teaspoon pepper
• 1 teaspoon salt
• 12 ounces oil
• 14 cup red wine vinegar
• 5 tablespoons Cotija cheese, grated
• 1 bunch cilantro, stems removed
• 1 12 cups mayonnaise
• 14 cup water
• 2 corn tortillas
• 2 tablespoons oil
• 1 head romaine lettuce, rinsed
• 13 cup Cotija cheese, grated
• 12 cup pepitas

1. Blend together Chilie, 1/3C pepitas, garlic, pepper, salt, 12 oz.
2. oil, vinegar, 5 T. cheese, cilantro, mayonnaise, and water.
3. Place in an air tight container in refrigerater (will keep for 4 days).
4. To assemble salad, slice tortillas into 1/4" strips and fry.
5. Tear romaine into bit sized pieces.
6. Place greens on a plate, top with about 2 oz.
7. of cilantro caesar dressing, cheese, pepitas and tortilla strips.
8. ***Cotija cheese is a hard cheese, similar to parmesan.
9. If you can't find it in stores, parmesan cheese is an acceptable substitute.

anaheim chili, pepitas, garlic, pepper, salt, oil, red wine vinegar, cotija cheese, cilantro, mayonnaise, water, corn tortillas, oil, romaine lettuce, cotija cheese, pepitas

Taken from www.food.com/recipe/mexican-ceasar-salad-438136 (may not work)