Ensalada Chilpancingo

Directions

1. 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. 2
   Blend in the olive oil.
3. 3
   In a medium saucepan, heat 2 inches of vegetable oil to 350.
4. 4
   Working in batches, fry the tortilla strips until crisp and golden, about 1 minute.
5. 5
   Drain on paper towels and season with salt.
6. 6
   Alternatively, preheat the oven to 400.
7. 7
   Spread the tortilla strips on a baking sheet and spray liberally with vegetable oil.
8. 8
   Sprinkle the strips with salt and bake for 8 minutes, or until golden and crisp.
9. 9
   In a large bowl, toss the greens with the jalapeno vinaigrette.
10. 10
    Mound the salad on plates, top with the crumbled cheese and tortilla strips and serve.