Mexicali Chop With Crunchy Tortilla Strips

• 1 12 teaspoons canola oil
• 18 inches corn tortillas
• 12 teaspoon chili powder
• 14 teaspoon maple sugar
• 18 teaspoon salt
• 12 cup olive oil
• 2 garlic cloves, minced (2 tsp.)
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon sugar
• 1 teaspoon salt
• 13 cup lime juice
• 14 cup chopped green onion
• 14 cup cilantro leaf
• 1 pinch cayenne pepper
• 1 head romaine lettuce, sliced (8 cups)
• 2 medium tomatoes, chopped (2 cups)
• 1 avocado, diced (1 cup)
• 3 celery ribs, sliced (1 cup)
• 1 cucumber, seeded and diced (1 cup)
• 1 cup corn kernel (fresh or frozen, thawed)
• 34 cup cooked pinto beans
• 12 cup jarred roasted red pepper, rinsed, drained, and sliced
• 13 cup finely chopped red onion

1. To make Tortilla Strips: Preheat oven to 350F Brush oil on tortillas.
2. Cut in half, then cut into 1/8-inch-wide strips.
3. Spread on baking sheet.
4. Combine chili powder, maple crystals, and salt in bowl.
5. Sprinkle chili powder mixture over strips.
6. Bake 15 minutes, or until crisp.
7. Cool.
8. To make Dressing: heat oil, garlic, cumin, coriander, sugar, and salt in saucepan 2 to 3 minutes over low heat, or until garlic begins to sizzle.
9. Blend lime juice, green onion, cilantro leaves, and cayenne with garlic oil in blender until smooth.
10. Toss together romaine, tomatoes, avocado, celery, cucumber, corn, pinto beans, roasted red bell peppers, and red onion with Tortilla Strips and 1/4 cup Dressing.

canola oil, corn tortillas, chili powder, maple sugar, salt, olive oil, garlic, ground cumin, ground coriander, sugar, salt, lime juice, green onion, cilantro leaf, cayenne pepper, romaine lettuce, tomatoes, avocado, celery, cucumber, corn kernel, pinto beans, red pepper, red onion

Taken from www.food.com/recipe/mexicali-chop-with-crunchy-tortilla-strips-461825 (may not work)