This Mexican dish is a fun twist on caesar salad. The tortilla strips and roasted pumpkin seeds provide a delicious crunch and complement the tasty dressing.
Cut tortilla into strips about 1/4 inch wide and 2 inches long. Arrange in single layer in pan about 10 by 15 inches.
Bake in a 400° oven until strips are crisp, about 10 minutes.
Meanwhile, in a blender or food processor, whirl the sour cream, garlic, lemon juice, anchovy paste, and cilantro until cilantro is finely chopped.
Place lettuce in a wide bowl, add dressing, and mix. Top with tortilla strips, pumpkin seed, and cheese. Mix to serve.
Use flavored or plain flour tortilla.
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