1roasted jalapeño (or 2 roasted serrano peppers) I’ll tell you more in the directions.
1/4cup grated cotija cheese (plus extra to sprinkle on top of the salad)
Juice of one lime
3tbsptoasted pepitas (plus extra for garnish)
1/2tspground black pepper
1small bunch of cilantro (mostly the leaves), or about 3/4 cup.
Fried tortilla stripsfor garnish
Roast the jalapeno pepper in a very hot pan until browned on all sides. You can also put it under a broiler, turning often, until nicely browned. Remove the stem and some or all of the seeds inside, depending on how much spice you want.
Toast pepitas in a dry pan on the stove over medium heat. Shake them and stir them around until they start browning. Watch them carefully so they don’t burn. When done, remove them from the pan and onto a plate so they can cool before adding to the other ingredients.
Place olive oil, jalapeno, garlic, cotija, lime juice, pepitas, salt, and pepper into the bowl of your food processor, and pulse until everything is combined.
Add mayonnaise and milk and mix thoroughly.
Add cilantro and run processor until dressing is smooth.
Toss chilled romaine with dressing and garnish with tortilla strips, more cotija cheese, and pepitas.