Ensalada Chilpancingo Recipe

Name: Ensalada Chilpancingo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

305

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 jalapenostemmed, seeded and coarsely chopped, Zest of 3 limes, finely grated, 1/4 cup sherry vinegar, 1/2 teaspoon freshly ground pepper, and more.

Yes, Ensalada Chilpancingo falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Ensalada Chilpancingo

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