Here is a recipe I recieved from a request from the MC request list.
No one here answered my request for it...so I thought I would share it
with all of you so you can enjoy it too! We moved from Oregon/California
and I missed getting this salad at El Toritos.
I used feta cheese instead of what was listed, and I substituted 1T
diced canned green chiles for the fresh...tasted just like what we
were able to get at El Toritos.
THANK YOU ALL FOR ALL YOUR GREAT RECIPES!!!
Debbie, DW (from Florida)
* Exported from MasterCook *

El Torito Southwestern Caesar Salad

Recipe By : El Torito Restaurant, California
Serving Size : 6 Preparation Time :0:30
Categories : Salad Mc

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 corn tortillas
Oil
1 large romaine lettuce -- rinse and spin dry
salad dressing -- see further
1/2 cup grated Cotija cheese
1 red bell pepper -- roasted julienned
1/2 cup pumpkin seeds (pepitas) -- roasted
**CILANTRO-PEPITA DRESSING
1 medium Anaheim chili -- roasted
peeled and seeded
3 tablespoons pumpkin seeds (pepitas) -- roasted
1 large clov garlic
1/8 teaspoon freshly ground black pepper
1/2 teaspoon salt
3/4 cup oil
2 tablespoons red wine vinegar
3 tablespoons grated Cotija cheese
1 small bunc cilantro -- stemmed
3/4 cup mayonnaise
2 tablespoons water

Delicious! It contains several Mexican ingredients such as pumpkin seeds
(pepitas) and Cotija cheese, which are available in Mexican markets and some
supermarkets. --Susan Watts, Palm Dessert
Update: Oct 1996 the restaurant is making roasted red pepper tortillas. The
salad had fresh red and green bell pepper dice that has been marinating in
the dressing. COTIJA, also known as ANEJO, is a salty, crumbly white cheese,
similar to feta in appearance. But cotija is hard enough to put into a
blender. Romano or washed and dried feta are good substitutes. Cotija is
hard white cheese that can be grated. Other substitutes are Cacique,
manchego, panela, or Parmesan. The cheese must have character.)patH(
MAKE THE DRESSING: Place chili, pepitas, garlic, pepper, salt, oil, vinegar
and Cotija cheese in blender or food processor. Blend about 10 seconds, then
add cilantro, bit by bit, until smoothly blended.
Place mayonnaise and water in large stainless-steel bowl and whisk until
smooth. Add blended chili mixture and mix thoroughly. Place in an airtight
container and refrigerate; dressing may be stored up to 3 days. Makes about
3 cups.
MAKE THE SALAD: Cut tortillas into matchstick-size strips. Heat oil for
deep frying and add tortilla strips. Cook a few seconds until crisp. Remove
and drain. Set aside.
Tear romaine lettuce into bite-size pieces. Place greens on 6 salad plates
and ladle Cilantro-Pepita Dressing on each salad. Sprinkle each dish with
Cotija cheese and tortilla strips. Arrange 4 red pepper strips like spokes
on top of each salad and garnish with pepitas.
Cook and Tell recipe swap column, Riverside Press-Enterprise 1 Au 96. Pat H.
McRecipe.

- - - - - - - - - - - - - - - - - -