Prep: 15 Mins

Caesar Salad takes on a new look and flavor with the addition of green chiles, Mexican cheese and toasted pumpkin seeds. Color, texture, savor and crunch make this salad a centerpiece of any fine meal.

Caesar Salad with Cilantro and Green Chile Dressing


  • 1 cup fresh cilantro leaves, about 1 bunch
  • 3/4 cups mayonnaise
  • 3/4 cups vegetable oil
  • 1 can (4-oz.) ORTEGA Diced Green Chiles
  • 1/4 cup red wine vinegar
  • 1 ounce cotija* or feta cheese, crumbled
  • 1 clove garlic, peeled
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 head large romaine lettuce, rinsed, patted dry and chopped
  • 2 cups seasoned croutons
  • 1 can (4-oz.) ORTEGA Whole Green Chiles, cut into strips
  • 2 ozs. cotija* or feta cheese, crumbled
  • 1/2 cup raw pumpkin seeds (pepitas*), toasted


PLACE cilantro, mayonnaise, vegetable oil, diced chiles, vinegar, 1 ounce of the cheese, garlic, salt and pepper in food processor or blender; cover. Process until coarsely chopped. Cover and refrigerate for 1 hour or until flavors are blended.

COMBINE lettuce, croutons, chile strips and cheese in a large bowl. Add ½ cup dressing; toss well to coat. Garnish salad with pumpkin seeds. Store unused dressing in refrigerator for up to one week.

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