Try this El Torito Cilantro-Pepita Dressing recipe, or contribute your own.
Suggest a better descriptionPlace chile, pepitas, garlic, pepper, salt, oil, vinegar and cothija 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 chile mixture and mix thoroughly. Place in airtight container and refigerate. Dressing may be stored up to three days. You can substitute cacique or Parmesan cheese for the cotija. Also, its not complete without the crispy fried tortilla crumbled over the top and the extra pepita seeds. The recipe tells you to fry corn tortillas in oil, drain & crumble them. But I used crunched up lime and chili flavored Tostitos instead. Yields 2 cups. butter@coyote.csusm.edu Sat Nov 19 1994 Notes: > 1 md Anaheim chile; roasted, peeled and seeded We substitute two or more fresh poblanos (pasillas in California), depending on how hot theyre running... Will Borgeson
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Serving Size: 1 Serving (79g) | ||
Recipe Makes: 8 | ||
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Calories: 315 | ||
Calories from Fat: 268 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.8g | 40 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 13g | ||
Polyunsanturated Fat 12.4g | ||
Cholesterol 11.5mg | 4 % | |
Sodium 316.5mg | 11 % | |
Potassium 70.1mg | 2 % | |
Total Carbohydrate 12.1g | 4 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 11.7g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 315
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