4 Mission® Corn Tortillas 1/2 cup Italian Vinaigrette 1/2 tsp. Cumin ground 1/2 tsp. Chile Powder 6 cups Assorted Greens 2 peeled Avocados cubed 2 Tomatoes seeded and chopped 4.5 oz. can drained Ripe Olives sliced 1 cup Monterey Jack Pepper Cheese shredded Vegetable Oil
1. Cut each tortilla into a continuous spiral, 1 inch thick. 2. Pour oil to a depth of 6 inches into a Dutch oven; heat to 375 degrees F. fry tortillas, 1 at a time, holding center of tortilla with tongs 30 seconds or until golden. Drain well on paper towels. 3. Whisk together vinaigrette, cumin, and chili powder. Toss with salad greens, avocados, tomatoes, olives and cheese ingredients. Arrange salad mixture on 4 individual plates. Top each salad with a tortilla. Serve immediately.
Enjoy this delicious southwestern salad Mexican style recipe!