Ensalada Chilpancingo

• 1 jalapenostemmed, seeded and coarsely chopped
• Zest of 3 limes, finely grated
• 1/4 cup sherry vinegar
• 1/2 teaspoon freshly ground pepper
• Salt
• 1/2 cup extra-virgin olive oil
• Vegetable oil, for frying (optional)
• Four 5-inch yellow-corn tortillas, sliced into 1/4-inch-thick strips
• 8 cups mixed greens
• 3 ounces queso fresco or ricotta salata, crumbled

1. In a blender or mini-processor, pulse the jalapeno with the lime zest, sherry vinegar, pepper and 1 1/2 teaspoons of salt until chopped.
2. Blend in the olive oil.
3. In a medium saucepan, heat 2 inches of vegetable oil to 350.
4. Working in batches, fry the tortilla strips until crisp and golden, about 1 minute.
5. Drain on paper towels and season with salt.
6. Alternatively, preheat the oven to 400.
7. Spread the tortilla strips on a baking sheet and spray liberally with vegetable oil.
8. Sprinkle the strips with salt and bake for 8 minutes, or until golden and crisp.
9. In a large bowl, toss the greens with the jalapeno vinaigrette.
10. Mound the salad on plates, top with the crumbled cheese and tortilla strips and serve.

jalapenostemmed, sherry vinegar, freshly ground pepper, salt, extravirgin olive oil, vegetable oil, corn tortillas, mixed greens, queso fresco

Taken from www.foodandwine.com/recipes/ensalada-chilpancingo (may not work)